Rinse and pat dry shrimp with paper towel. Combine sherry, salt, 1 1/2 teaspoon cornstarch, ginger root, and sesame oil in a medium bowl. Add shrimp; mix well. Let stand 30 minutes. Pat dry with paper towel.
Combine chicken broth, water, cornstarch, and oyster sauce in small bowl; mix well.
Heat oil in a wok for 30 seconds over high heat. Stir-fry garlic until golden, about 30 seconds. Add shrimp. Stir-fry about 30 seconds until shrimp are pink. Remove from wok with slotted spoon, draining well over wok.
Add salt and snow peas to oil in wok. Stir-fry over high heat for 30 seconds.
Add seasoning sauce. Stir-fry until sauce thickens slightly.
Add cooked shrimp. Stir-fry to coat shrimp with sauce. Serve hot. Makes 4 servings.