Two-pepper Shrimp

Description
Contributed by Catsrecipes Y-Group
 * 4 servings

Ingredients

 * 1 pound uncooked large shrimp, peeled, de-veined
 * 4 tablespoons dry white wine
 * 2 teaspoons grated peeled fresh ginger
 * ½ teaspoon cracked black pepper
 * ¼ teaspoon dried crush red pepper
 * 8 tablespoons rice vinegar
 * 2 cups + 2 tablespoons cold water
 * 5 cups shredded romaine lettuce
 * 8 radishes, trimmed, thinly sliced
 * ½ cup bottled clam juice
 * 2 teaspoons cornstarch
 * ½ teaspoon salt
 * ¼ teaspoon sugar
 * 4 teaspoons vegetable oil
 * 1 pound onions, thinly sliced
 * ½ cup drained canned diced tomatoes
 * 1 garlic clove, minced
 * 2 tablespoons chopped fresh parsley

Directions

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