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The America's Test Kitchen site lists its recipes with links which will take you to either Cook's Illustrated or Cook's Country; however, to view these recipes you must subscribe to the two Cook's sites. Cook's Illustrated (link below) does have a free description of the dish, however.
My Recipes has a free recipe for Kung Pao Shrimp (link below); I haven't tried it but it looks fine. I see Cook's Country and Cook's Illustrated say oyster sauce is used in the ATK recipe, which I don't see in the My Recipes version. If you want to use it, add about a tablespoon to the other sauce ingredients.
MR uses green pepper strips; ATK uses diced red pepper. I'd use the latter, dicing one large red bell pepper - diced rather than sliced, for ease of eating, red rather than green simply for appearance: the green pepper will lose colour in the sauce, though MR's photo doesn't show this.
ATK fries the peanuts with the chilli, garlic and ginger, My Recipes scatters the peanuts over the finished dish. I'd go with ATK on this.
ATK finishes the dish with sliced scallions (spring onions, or green onions). I don't think they're essential, but I'd serve them on the side and let guests add their own.
Either long or short grain rice can be used: long if you enjoy the separate, fluffy texture; short if you prefer the stickier feel of the rice. It's just personal taste: up to you.
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