Two-pepper shrimp

  • 1 pound uncooked large shrimp , peeled, divined
  • 4 tablespoons dry white wine
  • 2 teaspoons grated peeled fresh ginger
  • 1/2 teaspoon cracked black pepper
  • 1/4 teaspoon dried crush red pepper
  • 8 tablespoons rice vinegar
  • 2 cups plus 2 tablespoons cold water
  • 5 cups shredded romaine lettuce
  • 8 radishes, trimmed, thinly sliced
  • 1/2 cup bottled clam juice
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 4 teaspoons vegetable oil
  • 1 pound onions, thinly sliced
  • 1/2 cup drained canned diced tomatoes
  • 1 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley

Mix shrimp, 2 tablespoons wine, ginger, black pepper and crushed red pepper in large bowl.
Cover and chill 30 minutes.
Drain, reserving marinade.
Pour 7 tablespoons rice vinegar into another large bowl.
Add 2 cups cold water to bowl.
Add shredded lettuce and radishes.
Let stand 5 minutes.
Whisk clam juice, remaining 2 tablespoons wine and remaining 1 tablespoon vinegar in medium bowl to blend.
Add cornstarch, salt and sugar; whisk until cornstarch dissolves.
Whisk in reserved shrimp marinade.
Set aside.
Heat 2 teaspoons olive oil in large nonstick skillet over medium-high heat.
Add shrimp and sauté until just cooked through, about 2 minutes.
Using slotted spoon, transfer shrimp to plate.
Heat remaining 2 teaspoons oil in same skillet over medium-high heat.
Add onions and sauté until beginning to soften, about 4 minutes.
Add remaining 2 tablespoons water and stir 1 minute.
Add tomatoes and garlic and stir 30 seconds.
Re-whisk clam juice mixture to blend.
Add to skillet and boil until sauce thickens, about 1 minute.
Add shrimp and parsley and toss to coat.
Season to taste with salt and pepper.
Remove from heat.
Divide lettuce and radishes among 4 plates.
Spoon shrimp mixture and sauce over and serve.4 servings

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