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1
Toss shrimp with sherry and soy sauce in medium bowl; marinate until shrimp have absorbed flavors, about 10 minutes.
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2
Mix garlic, ginger and 1 tbsp oil in small bowl; set aside.
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3
Combine peanuts and chiles in small bowl; set aside.
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4
Mix chicken broth, vinegar, sesame oil, oyster-flavored sauce, hoisin sauce and cornstarch in small bowl or measuring cup; set aside.
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5
Heat 1 tbsp oil in 12 inch skillet over high heat until just beginning to smoke.
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6
Add shrimp and cook, stirring about once every 10 seconds, until barely opaque, 30 to 40 seconds; add peanuts and chiles, stir into shrimp and continue cooking until shrimp are almost completely opaque and peanuts have darkened slightly, 30 to 40 seconds longer.
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7
Transfer shrimp, peanuts and chiles to bowl; set aside.
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8
Return skillet to burner and reheat briefly, 15 to 30 seconds.
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9
Add remaining 1 Tbsp oil , swirl to coat pan and add red bell pepper; cook, stirring occasionally until slightly softened, about 45 seconds.
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10
Clear center of pan, add garlic-ginger mixture, mash into pan with spoon or spatula and cook until fragrant, 10 to 15 seconds; stir into peppers until combined.
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11
Stir broth mixture to recombine, then add to skillet along with reserved shrimp, peanuts and chiles; cook, stirring and scraping up browned bits on bottom of pan until sauce has thickened to syrupy consistency, about 45 seconds.
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12
Stir in scallions; transfer to serving plate and serve immediately.
