Saucy Gingered Shrimp With Zucchini and Red Pepper

In a large cast-iron or non-stick skillet, heat 1/2 tb of the oil over medium heat. Add red peppers and zucchini; cook until barely tender, about 2 minutes. Transfer to a dish and reserve. Add 1 tb more oil to the skillet and increase heat to high. When oil is hot but not smoking, add shrimp and jalapenos; saute until the shrimp are nicely browned, 1 to 2 minutes. Transfer to a dish and set aside. Reduce heat to medium-high. Add the remaining 1/2 tb oil to the skillet, then add shallots, ginger, and garlic; saute until the mixture is soft but not brown, 1 to 2 minutes. Pour in wine and lime juice; boil until reduced to a glaze, 3 to 5 minutes. Pour in stock and mirin or sherry; boil until reduced to 2 tablespoonsm about 5 minutes. Add tomatoes, season with salt and pepper, and simmer for 2 to 3 minutes. In a small bowl, dissolve cornstarch in 1 tb water; whisk into simmering mixture and cook, stirring, until the sauce thickens slightly, about 1 minute. Reduce heat to low, add scallions, cilantro, the reserved vegetable mixture and shrimp (with their juices) to the skillet and just heat through. Season with salt and pepper. Appeared in the 20 Oct 1994 issue of The Atlanta Journal/Constitution.