1. Semi-defrost the shrimp in a bowl of cold water. The shrimp will turn dark if exposed to air. Dry the shrimp on paper towels. Cut the shells down the back with sharp kitchen scissors and de-vein.

2. Arrange the shrimp in a circle on the edge of a microwave-safe plate, with the tail-ends pointing to the center. Place the ginger slices in the center of the plate and sprinkle wine over all. Cover with a microwave lid.

3. Cook on HIGH(1200W) for 1 1/2 to 2 minutes. Turn off the microwave when the shrimp begins to crackle. Garnish with a sprig of cilantro and serve.

* A bowl of oolong tea with a slice of lemon makes a nice finger bowl.
* Rice base cooking wine. Buy in the Asian section of the Market.
* When using plastic wrap as a cover, poke a hole in the center to release the steam.

For how long you should cook with your microwave oven, see Cooking Time vs Wattage Conversion.
For more tips of using Microwave Oven, see Sachiko's Guideline to Microwave Cooking.