Sweet and Sour Shrimp

From January 2009... a pic might have been nice. It might be one of the hundreds of forlorn photos cluttering up my hard drive. Envision something lovely and delicious-looking... I'm sure it was just as you imagine.

1 1/4 pound shrimp, not too big, peeled and deveined
2 tablespoons rice wine, divided
2 tablespoons lime juice (about 1 lime-worth), divided
4 or 5 cloves garlic (I used more, I really love garlic), sliced
1 onion, sliced
2-3 stalks celery, sliced thin
2 tomatoes, diced
3 tablespoons coconut oil
1 tablespoon brown sugar (I used Rapadura, which is a whole sugar)
1 tablespoon fish sauce
1 tablespoon soy sauce (I used tamari)
1 tablespoon ketchup
1 teaspoon cornstarch
Salt, to taste
Cilantro leaves

Toss shrimp with 1 tablespoon rice wine and 1 tablespoon lime juice. Set aside.
Mix remaining rice wine and lime juice with the sugar, fish sauce, soy sauce, and ketchup in a small bowl. Set aside.
Heat oil in a wok or large pan over medium-high heat, and saute celery, onion, and garlic. When onion is getting soft, add shrimp and saute another minute or two.
Add the tomatoes and rice wine sauce and simmer for a few minutes. Mix cornstarch into 1/3 cup water (or chicken/fish stock), add to pan and bring to a boil. Salt to taste, and make sure shrimp are cooked through. Sprinkle with cilantro and serve!