- In a bowl, whisk together the cornstarch and water. Stir in the mustard and set aside.
- In a large skillet over high heat, cook the shrimp in the oil until just pink. Season with salt and pepper. Set aside on a plate.
- In the same skillet still over high heat, soften the onion, chili pepper and garlic. Return the shrimp to the skillet and deglaze with the wine. Drizzle in the mustard mixture and bring to a boil, stirring constantly. Add the lemon juice and adjust the seasoning.