Kung Pao Shrimp

3  tablespoons		low-sodium soy sauce, divided
3  teaspoons		dry sherry, divided
4  teaspoons		cornstarch
36  ounces		peeled and deveined medium shrimp
2  tablespoons		peanut oil
2  tablespoons		minced peeled fresh ginger
3  tablespoons		minced fresh garlic
2  tablespoons		crushed red pepper
3		thinly sliced celeries
1  cup		chopped red bell pepper
1/4  cup		fat-free, less-sodium chicken broth
1  teaspoon		rice vinegar
1/4  teaspoon		adobo seasoning
2  teaspoons		garlic powder
2  teaspoons		black pepper
2  teaspoons		onion powder
2  tablespoons		green onion strips

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Combine 1 teaspoon soy sauce, 1 teaspoon sherry, cornstarch, and shrimp.

Heat oil in a wok over high heat. Add peanuts and next 3 ingredients; stir-fry 30 seconds. Stir in celery and bell pepper; stir-fry 2 minutes or until crisp-tender. Add shrimp mixture; stir-fry 2 minutes. Add remaining 2 teaspoons soy sauce, 1/2 teaspoon sherry, and broth. Bring to a simmer; cook 1 minute or until slightly thickened. Remove from heat; stir in vinegar and salt. Top with onions.