Shrimp and Asparagus With Ginger-Sesame Sauce

• 14 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
• 14 teaspoon salt
• 2 garlic cloves, minced
• black pepper, to taste
• 1 12 lbs medium shrimp, peeled and deveined
• 2 teaspoons vegetable oil
• 2 cups diagonally sliced asparagus (2-inch slices)
• 1 12 cups sliced shiitake mushroom caps
• 1 12 cups sliced button mushrooms
• 14 cup water
• 2 teaspoons cornstarch
• 3 cups hot cooked long-grain rice
• 1 tablespoon sesame seeds

1. For the shrimp: combine the first 9 ingredients in a large zip-lock heavy duty plastic bag; seal the bag and marinate in the frig for 1 hour.
2. Remove shrimp from the bag and reserve the marinade.
3. Heat the oil in a large nonstick skillet over medium-high heat.
4. Add in the asparagus and mushrooms; stir/saute for 5 minutes.
5. Add in the shrimp; cook for 3 minutes or until shrimp are done.
6. Mix together the reserved marinade, water, and cornstarch; add mixture to the skillet.
7. Bring to a boil; cook 1 minute, stirring constantly.
8. Serve over hot rice.
9. Sprinkle with sesame seeds.

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

Taken from www.food.com/recipe/shrimp-and-asparagus-with-ginger-sesame-sauce-130635 (may not work)