2 tbsp. oil
1 clove garlic, pressed
1 bunch scallions, sliced
2 red peppers, sliced
1/3 c. apricot liqueur
1/3 c. soy sauce
1/3 c. red wine vinegar
1 c. chicken broth
2 tbsp. cornstarch
2 1/2 c. raw peeled shrimp
1/4 lb. snows peas
Hot cooked rice

Saute garlic and scallions in oil for 2 minutes. Add peppers for 2 minutes. Add apricot liqueur. Add soy and red wine vinegar. Simmer 5 minutes.

Combine chicken broth and cornstarch. Simmer until thick. Add shrimp and snow peas until cooked, about 2-3 minutes. Serve over hot rice. Serves 4.