Two-pepper shrimp

• 1 pound uncooked large shrimp , peeled, deveined
• 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.

Drain.

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.

Rewhisk 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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