Lemon Pepper Shrimp

1 Tbls begetalbe oil
2 Tbls chpped garlic
1/2 tsp minced ginger
1/3 c soy sauce
3/4 c water
2 tsp cornstarch
1/4 c brown sugar
2 tsp lemon juice
2 tsp coarse ground pepper

1 lb medium raw shrimp, shelled, and deveined
1/2 c cornstarch
1 c vegetable oil
4 thin lemon slices

Make sauce by heating 1 Tbls oil in medium sauce pan.  Saute garlic and ginger in oil for about 15 seconds.  Add soy sauce, then dissolve cornstarch in the water and add to mixture in the pan.  Add brown sugar, lemon juice, and pepper and bring mixture to a boil.  Simmer for 2 mins. and remove from heat.
Coat all shrimp with cornstarch.   Let shrimp sit for 5 min so cornstarch will stick.
Heat 1 cup of oil in wok over medium heat.   Add shrimp to oil and saute for 3-4 min or until shrimp turn light brown.   Remove from heat and drain on paper towels.   Drain oil.   Replace shrimp back in wok with lemon slices and saute for a minute.   Add sauce and simmer for another minute until sauce thickens.
Serve over stir-fried vegetables of choice.