1 pound uncooked large shrimp, peeled, deveined
4 tablespoons dry white wine
2 teaspoons grated peeled fresh ginger
1/2 teaspoon cracked black pepper
1/4 teaspoon dried crush red pepper
8 tablespoons rice vinegar
2 cups plus 2 tablespoons cold water
5 cups shredded romaine lettuce
8 radishes, trimmed, thinly sliced
1/2 cup bottled clam juice
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon sugar
4 teaspoons vegetable oil
1 pound onions, thinly sliced
1/2 cup drained canned diced tomatoes
1 garlic cloves, minced
2 tablespoons chopped fresh parsley
Mix shrimp, 2 tablespoons wine, ginger, black pepper and crushed red pepper in large bowl. Cover and chill 30 minutes. Drain, reserving marinade.
Pour 7 tablespoons rice vinegar into another large bowl. Add 2 cups cold water to bowl. Add shredded lettuce and radishes. Let stand 5 minutes. Drain.
Whisk clam juice, remaining 2 tablespoons wine and remaining 1 tablespoon vinegar in medium bowl to blend. Add cornstarch, salt and sugar; whisk until cornstarch dissolves. Whisk in reserved shrimp marinade. Set aside.
Heat 2 teaspoons olive oil in large nonstick skillet over medium-high heat. Add shrimp and sauté until just cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to plate. Heat remaining 2 teaspoons oil in same skillet over medium-high heat. Add onions and sauté until beginning to soften, about 4 minutes. Add remaining 2 tablespoons water and stir 1 minute. Add tomatoes and garlic and stir 30 seconds. Rewhisk clam juice mixture to blend. Add to skillet and boil until sauce thickens, about 1 minute. Add shrimp and parsley and toss to coat. Season to taste with salt and pepper. Remove from heat.
Divide lettuce and radishes among 4 plates. Spoon shrimp mixture and sauce over and serve.