2 tbsp. peanut or corn oil
1 clove garlic, chopped
1 bunch scallions, trimmed and sliced
2 red peppers, seeded and cut into 1/4 inch strips
1/3 c. Amaretto di Saronno
1/3 c. soy sauce
1/3 c. red wine vinegar
1 c. chicken broth
2 tbsp. cornstarch
2 1/2 lbs. raw shrimp, shelled and deveined
1/4 lb. snow peas, strings removed (or 1/2 pkg. frozen pea pods, thawed)
1/2 c. toasted blanched whole almonds

In a large saucepan, skillet or wok, heat oil and saute garlic and scallions for 2 minutes over high heat. Add peppers. Stir fry for 2 minutes. Add Amaretto di Saronno, soy sauce, and vinegar. Simmer 5 minutes. Mix chicken broth and cornstarch. Add to pan and stir until thickened. Add shrimp, snow peas, and almonds and stir over high heat until shrimp are cooked, or about 5-7 minutes depending on size of shrimp. Serve with hot cooked rice. Makes 6 servings.