DIRECTIONS In a small bowl, whisk together soy sauce, vermouth, brown sugar, and chili sauce. Heat a large nonstick or cast-iron skillet over high; swirl in oil. Add mushrooms and a pinch of salt; cook, stirring occasionally, until brown, about 5 minutes. Add shrimp, scallion, and ginger; cook until shrimp is opaque and golden brown in spots, 2 to 3 minutes. Add soy mixture and celery; toss to coat. Serve, with rice, scallion greens, and lime wedges.