I was looking at their web site for other reasons and this looked so good I thought you all might like it. If you do, then you may also like the Uglesich cookbook coming out next month (advance orders now being accepted on the web site):

This Recipe is For One Serving.

Prepare the pasta as per directions on package.

Prepare the Volcano Sauce:

2 Tablespoons of Fresh Ginger, Peeled and Finely Chopped
1 Tablespoon of Sugar
2 1/2 Tablespoons of Black Bean & Garlic Sauce
1 Tablespoon of Oyster Flavored Sauce
1/2 Teaspoon of White Pepper
1 Cup of Water

Pour in a Container and Mix Well.

Prepare the Volcano Shrimp

1 Tablespoon of Canola Oil
1 Tablespoon of Onions, Finely Chopped
1 Teaspoon of Garlic, Finely Chopped
1/8 Teaspoon of Chinese Red Pepper
8 Large Shrimp, Peeled and Deveined, but leave the tails on
1 Pinch of Flour
1/4 Cup of Volcano Sauce
1 Tablespoon Of Scallions, Finely Chopped

Pour the canola oil into a skillet and set on medium heat.
Place the onions and garlic in the skillet and saute for approx. 3 minutes.
Add the Shrimp and Chinese Red Pepper and saute for 1 to 2 minutes on each side.
Add the flour, which will help thicken the sauce, and stir.
Pour the volcano sauce over the shrimp and cook for approx. 2 to 3 minutes depending upon the size of the shrimp.
Place pasta on the plate, and pour the shrimp and volcano sauce over the pasta.
Sprinkle the scallions on top.