Combine the shrimp, sherry, cornstarch, salt,
and pepper in a small bowl and toss to combine.
Allow to marinate for 10 minutes.
Heat the vegetable oil in a skillet
over moderate heat and saute the shrimp
for 2 to 3 minutes, until pink and firm.
Add the eggs and cook, stirring frequently,
until desired degree of firmness.
Sprinkle with optional cilantro.
Serves 3 to 4.