1 lb Medijum sized shrimp uncook 1/3 c Dry roasted cashews 3 tb Peanut oil 1 md Onion, slivered 1/2 c Celery sliced 6 oz Mushrooms sliced 1 Clove garlic, minced 1 ts Cornstarch 2 tb Soy sauce 1/4 c Chicken stock 2 c Shredded fresh spinach 1/4 lb Pea pods Cooked brown rice 1) Shell and devein the shrimp, set aside. 2) Stir cashwews in heated oil in a large frying pan until they give off a nutlike aroma and begin to brown. Remove with a slotted spoon and reserve. To same oil add onion and celery. Cook, stirring occasionally, over medium-high heat until onions are translucen, about 3 minutes. Add mushrooms and cook until they become brown. Mix in garlic and shrimp, stirring until shrim turn pink. 3) Mix cornstarch smoothly with soy sauce and chicken stock. To shrimp mixture add the spinach and peas sit 30 seconds. Mix in constarch mixture, stirring just until thicken. Taste, add salt, if needed. Sprinkle with reserved cashews. 4) Serve shrimp over brown rice.