Shrimp And Asparagus With Ginger-Sesame Sauce

• Marinated shrimp:
• 1/4 cup dry white wine
• 2 tablespoons chopped fresh parsley
• 2 tablespoons low-sodium soy sauce
• 2 teaspoons minced peeled fresh ginger
• 2 teaspoons dark sesame oil
• 1/4 teaspoon salt
• 2 garlic cloves, minced
• Dash of black pepper
• 1 1/2 pounds medium shrimp, peeled and deveined
• Remaining ingredients:
• 2 teaspoons vegetable oil
• 2 cups (2-inch) diagonally sliced asparagus
• 1 1/2 cups sliced shiitake mushroom caps (about 2 (3.5-ounce) packages)
• 1 1/2 cups sliced button mushrooms
• 1/4 cup water
• 2 teaspoons cornstarch
• 3 cups hot cooked long-grain rice
• 1 tablespoon sesame seeds

1. To prepare marinated shrimp, combine first 9 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour. Remove shrimp from bag, reserving marinade.
2. Heat oil in a large nonstick skillet over medium-high heat. Add asparagus and mushrooms; saute 5 minutes. Add shrimp; cook 3 minutes or until shrimp are done.
3. Combine reserved marinade, water, and cornstarch in a small bowl. Add to skillet. Bring to a boil, and cook for 1 minute, stirring constantly. Serve over rice. Sprinkle with sesame seeds.

shrimp, white wine, parsley, soy sauce, fresh ginger, dark sesame oil, salt, garlic, black pepper, shrimp, remaining ingredients, vegetable oil, asparagus, shiitake mushroom, button mushrooms, water, cornstarch, hot cooked, sesame seeds

Taken from www.myrecipes.com/recipe/shrimp-asparagus-with-ginger-sesame-sauce (may not work)