Szechwan Shrimp

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1/2 cup salsa (see below)[#000066][url "http://recipes.robbiehaf.com/S/35.htm"][/url][/#000066]
1/4 cup honey
2 Tbls. soy sauce
2 Tbls. Dijon mustard
2 Tbls. chunky peanut butter
1/2 tsp. ground ginger
1 1/2 Tbls. cornstarch mixed with 1 1/2 Tbls. cold water
15 oz. can whole kernel corn - drained
1/2 cup sliced shiitake mushrooms
1 cup snow pea pods
30 cooked shrimp - peeled, deveined, tails removed
4 cups cooked white rice

In a saucepan, bring salsa, honey, soy sauce, mustard, peanut butter, and ginger to a slow boil, stirring occasionally.
-Stir cornstarch/water mixture into pan and cook, stirring constantly, until thickened.
-Gently stir in the corn, mushrooms, pea pods, and shrimp; simmer for 2 minutes.
-Serve over hot rice.

Salsa [left]14 oz. can stewed tomatoes - chopped
2-3 green onions - minced
1 lrg. ripe tomato - cored, diced
1 tsp. canned green chopped chilies - drained
1/2 tsp. salt
1/2 tsp. black pepper
hot sauce - to taste[/left] [left]Combine ingredients in a saucepan.
-Bring to a boil; boil hard for 1 minute; remove from heat at once.
-Pour half the mixture into the blender and puree, then return to pan.
-Refrigerate in tightly covered container to use within a few weeks.[/left]
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