Saucy Gingered Shrimp with Zucchini & Red Peppers

Directions

In a large cast-iron or non-stick skillet, heat ½ tablespoon oil over medium heat.

Add red peppers and zucchini; cook until barely tender, about 2 minutes.

Transfer to a dish and reserve.

Add 1 tablespoon more oil to the skillet and increase heat to high.

When oil is hot but not smoking, add shrimp and jalapenos; sauté 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 ½ tablespoon oil to the skillet, then add shallots, ginger and garlic; sauté 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 Add tomatoes, season with salt and pepper, and simmer for 2 to 3 minutes. In small bowl, dissolve cornstarch in 1 tablespoon 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.