In medium bowl, combine broth, teriyaki sauce, brown sugar, sherry, garlic, ginger and red pepper flakes; set aside. In large skillet, heat oil over medium-high heat until hot. Add carrots and bell pepper; stir-fry 5 minutes. Add shrimp, dried plums, zucchini, green onion and reserved broth mixture; cook and stir 5 minutes or until shrimp is pink. Serve in individual bowls over pasta and top with peanuts, if desired.

Recipe Courtesy of California Dried Plum Board.