1. Combine minced garlic with shrimp, 1 tablespoon vegetable oil, and salt in medium bowl. Let shrimp marinate at room temperature 30 minutes.

2. Meanwhile, whisk chili paste, chili-garlic sauce, soy sauce, sherry, vinegar, sugar, chili oil, cornstarch, and peppercorns in small bowl. Combine sliced garlic with jalapeño and peanuts in second small bowl.

3. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add zucchini and bell pepper and cook, stirring frequently, until zucchini is tender and well browned, 2 to 4 minutes. Transfer vegetables to medium bowl.

4. Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add garlic-jalapeño-peanut mixture and cook, stirring frequently, until just beginning to brown, about 30 seconds. Add shrimp, reduce heat to medium-low, and cook, stirring frequently, until shrimp are light pink on both sides, 1 to 1 1/2 minutes. Whisk soy sauce mixture to recombine and add to skillet; return to high heat and cook, stirring constantly, until sauce is thickened and shrimp are cooked through, 1 to 2 minutes. Return vegetables to skillet, add cilantro, toss to combine, and serve.

Serves 4