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1
Mix shrimp, 2 tablespoons wine, ginger, black pepper and crushed red pepper in large bowl.
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2
Cover and chill 30 minutes.
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3
Drain, reserving marinade.
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4
Pour 7 tablespoons rice vinegar into another large bowl.
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5
Add 2 cups cold water to bowl.
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6
Add shredded lettuce and radishes.
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7
Let stand 5 minutes.
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8
Drain.
-
9
Whisk clam juice, remaining 2 tablespoons wine and remaining 1 tablespoon vinegar in medium bowl to blend.
-
10
Add cornstarch, salt and sugar; whisk until cornstarch dissolves.
-
11
Whisk in reserved shrimp marinade.
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12
Set aside.
-
13
Heat 2 teaspoons olive oil in large nonstick skillet over medium-high heat.
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14
Add shrimp and saute until just cooked through, about 2 minutes.
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15
Using slotted spoon, transfer shrimp to plate.
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16
Heat remaining 2 teaspoons oil in same skillet over medium-high heat.
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17
Add onions and saute until beginning to soften, about 4 minutes.
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18
Add remaining 2 tablespoons water and stir 1 minute.
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19
Add tomatoes and garlic and stir 30 seconds.
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20
Rewhisk clam juice mixture to blend.
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21
Add to skillet and boil until sauce thickens, about 1 minute.
-
22
Add shrimp and parsley and toss to coat.
-
23
Season to taste with salt and pepper.
-
24
Remove from heat.
-
25
Divide lettuce and radishes among 4 plates.
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26
Spoon shrimp mixture and sauce over and serve.
