Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil
1 lg Red bell pepper, cored,
Seeded chopped
1 1/2 lb Medium shrimp, peeled
Deveined
1 tb Finely chopped jalapeno
2 tb Finely chopped shallots
1 tb Finely chopped fresh ginger
2 Cloves garlic, finely chop'd
1/2 c Dry white wine
2 tb Fresh lime juice
3/4 c Defatted reduced-sodium
Chicken stock
2 tb Mirin
2 lg Tomatoes, seeded chopped
1 ts Cornstarch
3 tb Finely chopped scallions
1 tb Chopped fresh cilantro

In a large cast-iron or non-stick skillet, heat 1/2 T oil over medium
heat. Add red peppers and zucchini; cook until barely tender, about 2
minutes. Transfer to a dish reserve. Add 1 T more oil to the
skillet 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 T 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; boil
until reduced to 2 T, about 5 minutes. Add tomatoes, season with salt
and pepper, and simmer for 2 to 3 minutes. In small bowl, dissolve
cornstarch in 1 T 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.

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