Shrimp and Asparagus with Ginger-Sesame Sauce from April 2000 Cooking Light

This recipe was so, so easy and incredibly yummy! I didn't have any mushrooms handy so I made it without them.

Yield: 4 servings (serving size 1 1/2 cups shrimp mixture and 3/4 cup rice)

Marinated Shrimp
1/4 cup dry white wine
2 tablespoons chopped fresh parsley
2 tablespoons low sodium soy sauce (I use gluten free soy sauce)
2 teaspoons minced peeled fresh ginger
2 teaspoons dark sesame oil
1/4 teaspoon salt
2 garlic cloves, minced
dash of black pepper
1 1/2 pounds medium shrimp, peeled and deveined (I used frozen, raw, peeled, tail on shrimp.)

Remaining Ingredients:
2 teaspoons vegetable oil
2 cups (2-inch) diagonally sliced asparagus
1 1/2 cups sliced shiitake mushroom caps (about 2 (3.5 ounce) packages)
1 1/2 cups sliced button mushrooms
1/4 cup water
2 teaspoons cornstarch
3 cups hot cooked long-grain rice
1 tablespoons sesame seeds

To prepare marinated shrimp, combine first 9 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour. Remove shrimp from bag, reserving marinade.

Heat oil in a large nonstick skillet over medium-high heat. Add asparagus and mushrooms; saute 5 minutes. Add shrimp; cook 3 minutes or until shrimp are done.

Combine reserved marinade, water and cornstarch in a small bowl. Add to skillet. Bring to a boil, and cook for 1 minute, stirring constantly. Serve over rice. Sprinkle with sesame seeds.