Mix shrimp, 2 tablespoons wine, ginger, black pepper and crushed red pepper in large bowl. Cover and chill 30 minutes. Drain, reserving marinade. Pour 7 tablespoons rice vinegar into another large bowl. Add 2 cups cold water to bowl. Add shredded lettuce and radishes. Let stand 5 minutes. Drain. Whisk clam juice, remaining 2 tablespoons wine and remaining 1 tablespoon vinegar in medium bowl to blend. Add cornstarch, salt and sugar; whisk until cornstarch dissolves. Whisk in reserved shrimp marinade. Set aside. Heat 2 teaspoons olive oil in large nonstick skillet over medium-high heat. Add shrimp and saute until just cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to plate. Heat remaining 2 teaspoons oil in same skillet over medium-high heat. Add onions and saute until beginning to soften, about 4 minutes. Add remaining 2 tablespoons water and stir 1 minute. Add tomatoes and garlic and stir 30 seconds. Rewhisk clam juice mixture to blend. Add to skillet and boil until sauce thickens, about 1 minute. Add shrimp and parsley and toss to coat. Season to taste with salt and pepper. Remove from heat. Divide lettuce and radishes among 4 plates. Spoon shrimp mixture and sauce over and serve.