Kung Pao Shrimp

• 2 teaspoons vegetable oil
• 1 large red bell pepper, seeded and chopped
• 2 stalks celery, chopped
• 3/4 teaspoon crushed red pepper (or less)
• pinch salt
• 6 cups broccoli florets (1 small head)
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1 tablespoon balsamic vinegar
• 1 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 12 ounces medium (16-20 count) shelled, deveined shrimp
• 1 bunch green onions, thinly sliced
• 2 cloves garlic, crushed
• 1/2 cup unsalted dry roasted peanuts, coarsely chopped

In a 12-inch skillet, heat oil on medium heat. Add red pepper, celery and crushed red pepper and a pinch of salt; stirring occasionally. Meanwhile, in a large microwave-safe bowl, combine broccoli and 1/4 cup water. Cover with vented plastic wrap; microwave on high for 3 minutes or until broccoli is crisp-tender. Uncover and set aside. In a medium bowl, whisk together cornstarch, soy sauce, vinegar, ginger, 1/3 cup water and pepper; add to skillet along with shrimp, green onions, broccoli and garlic. Cook 3-4 minutes or until shrimp turns opaque throughout, stirring frequently. Add peanuts. Serve over rice.