Melt 3 TBS of the butter in a medium saucepan over medium heat.
Stir in mushrooms and saute until softened, about 5 minutes, then remove to a plate.
Melt remaining 2 TBS butter in the same saucepan.
Stir in ginger and garlic, saute until fragrant, about 1 minute.
Stir in rice; cook over medium heat for 3 minutes.
In another saucepan, combine shrimp, chicken broth,sherry and soy sauce.
Bring to a boil; remove shrimp to a bowl.
Add about a third of the hot broth to the rice.
Cook over medium heat until broth is absorbed, stirring 2 or 3 times.
Continue adding a third more broth and stirring until rice is still firm but not raw tasting, about 25 minutes.
Stir in mushrooms,red pepper, pine nuts and shrimp; heat through, for about 4 more minutes.
Stir in cilantro and serve right away.
To toast pine nuts:can pan toast or toast in a preheated 325* oven until golden-watch carefully.
