In a large cast-iron or non-stick skillet, heat 1/2 tb of the oil over medium heat. Add red peppers and zucchini; cook until barely tender, about 2 minutes. Transfer to a dish and reserve.

Add 1 tb more oil to the skillet and increase heat to high. When oil is hot but not smoking, add shrimp and jalapenos; saute until the shrimp are nicely browned, 1 to 2 minutes. Transfer to a dish and set aside.

Reduce heat to medium-high. Add the remaining 1/2 tb oil to the skillet, then add shallots, ginger, and garlic; saute until the mixture is soft but not brown, 1 to 2 minutes. Pour in wine and lime juice; boil until reduced to a glaze, 3 to 5 minutes. Pour in stock and mirin or sherry; boil until reduced to 2 tablespoonsm about 5 minutes. Add tomatoes, season with salt and pepper, and simmer for 2 to 3 minutes.

In a small bowl, dissolve cornstarch in 1 tb water; whisk into simmering mixture and cook, stirring, until the sauce thickens slightly, about 1 minute. Reduce heat to low, add scallions, cilantro, the reserved vegetable mixture and shrimp (with their juices) to the skillet and just heat through. Season with salt and pepper.