Kung Pao Shrimp for Two

12 oz. large shrimp, peeled and deveined
2 tablespoons dry sherry
2 tablespoons soy sauce
1/3 cup chicken broth
1 teaspoon rice vinegar
1 teaspoon sugar
1 teaspoon cornstarch
4 teaspoons canola oil
1/3 cup roasted unsalted peanuts
1/2 teaspoon red pepper flakes
1 red bell pepper, sliced
2 tablespoons minced scallion whites
1 tablespoon minced garlic
1 tablespoon fresh ginger
1/4 cup sliced scallion greens

Toss shrimp with 1 tablespoon sherry and 1 tablespoon soy sauce in a bowl; marinate about 10 minutes. Transfer shrimp to a plate; discard marinade. Combine broth, remaining 1 tablespoon sherry, remaining 1 tablespoon soy sauce, vinegar, sugar, and cornstarch in a bowl. 

Heat 2 teaspoons oil in a wok or large non-stick skillet over high heat. Add shrimp, peanuts, and pepper flakes; cook until shrimp are nearly opaque, 1-2 minutes. Transfer shrimp mixture to a plate. Cook bell pepper in remaining 2 teaspoons oil in the wok until they begin to soften, 1-2 minutes.

Add scallion whites, garlic, and ginger and cook until fragrant, about 30 seconds. Stir in broth mixture and shrimp mixture, and cook until sauce is thick and syrupy, about 1 minute. Stir in scallion greens and serve over baked rice.