Instructions: Peel and devein shrimp. Place shrimp in a large bowl; sprinkle with salt, orange rind, and crushed red pepper. Add sesame oil, and toss gently to combine. Set aside.

Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus diagonally into 1 1/2-inch pieces. Set aside.

Combine broth and next 3 ingredients; stir well, and set mixture aside.

Pour peanut oil around top of preheated wok or large skillet, coating sides; heat at medium-high (375 degrees) for 2 minutes. Add garlic and gingerroot, and stir-fry 30 seconds. Add shrimp mixture, and stir-fry 3 to 5 minutes or until shrimp turn pink. Remove shrimp from wok; drain on paper towels.

Add asparagus and sweet red pepper to wok, and stir-fry 1 minute or until tender. Remove from wok; set aside.

Add chicken broth mixture to wok; cook, stirring constantly, until thickened. Add shrimp, asparagus, sweet red pepper, baby corn, and wine to wok, and stir-fry just until thoroughly heated. Serve immediately over rice.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.