Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   olive oil -- divided
   1      large         red bell pepper -- cored, seeded and
                        -- chopped
   2      small         zucchini -- trimmed and
   1 1/2  pounds        medium shrimp -- peeled, deveined if
                        -- desired
   1      tablespoon    finely chopped jalapeno
   2      tablespoons   finely chopped shallots
   1      tablespoon    finely chopped fresh ginger
   2      cloves        garlic -- finely
     1/2  cup           dry white wine
   2      tablespoons   fresh lime juice
     3/4  cup           fish stock or defatted -- reduced sodium
                        -- chick
   2      tablespoons   mirin or cream sherry
   2      large         vine-ripened tomatoes -- seeded and chopped
                        salt and freshly ground -- black pepper to
                        -- taste
   1      teaspoon      cornstarch
   3      tablespoons   finely chopped scallions
   1      tablespoon    chopped fresh cilantro

Preparation:

In a large cast-iron or non-stick skillet, heat 1/2 tablespoon 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 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 1/2 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 or sherry; boil until reduced to 2 tablespoons 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 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. Appeared in the 20 Oct 1994 issue of The Atlanta Journal/Constitution.