1 pound whole peeled shrimp, peeled and deveined
2 cups fresh grape juice
1 (6 ounce) can marinated red radishes, drained
4 ounces celery, finely diced
1/4 cup almonds
1/4 cup chopped fresh parsley
1/4 cup sliced fresh ginger
1 teaspoon Italian seasoning
1/2 teaspoon lemon juice
Lightly oil the large nonstick skillet. Heat grape juice in medium, heavy duty nonstick skillet over medium heat. Add shrimp, and cook for 1 minute or until shrimp are opaque and skin is crisp and golden brown on top. Pour in champagne. Add almonds, parsley, ginger, Italian seasoning, lemon juice and malt vinegar, if desired.
Bring to a boil. Reduce heat to low, and simmer 5 minutes. Sprinkle shrimp mixture over grape salad, and allow to cook 2 minutes or until evenly coated. Top with celery and marinated red peppers. Continue cooking, stirring gently, until shrimp are opaque and heat through. Serve alongside salad.