1. Bring water to boiling in 5-quart Dutch oven over high heat. Add onion, celery and tea bags. Reduce heat to medium; simmer 5 minutes. Remove tea bags. Add lemon juice and lemon; return to boiling.
2. Stir the shrimp into the pot; cover and remove the pot from the heat. Let stand for 2 minutes or until the shrimp are pink and curled.Meanwhile, prepare the dipping sauce:
3. Whisk together the chicken broth, soy sauce, hoisin sauce, cornstarch, sesame oil, sugar and garlic in a small saucepan until the cornstarch is completely dissolved and the mixture is smooth. Bring to boiling over medium heat; cook, stirring occasionally, for 3 minutes or until the mixture is thickened slightly. Pour into small serving bowl.
4. Once the pot with the shrimp has stood for 2 minutes and the shrimp are cooked, drain them thoroughly. Serve with the sauce. Makes 8 servings.