Shrimp with Coconut Peanut Sauce

Serves 8

Ingredients:

Directions:

1. Peel and devein shrimp (we like to purchase the frozen shrimp that has been deveined so all you have to do is peel the shrimp). Place the shrimp in a bowl and toss with 2 tablespoons of the oil, garlic, kosher salt and red chili flakes, let stand for at least 20 minutes.
2. Heat a heavy large skillet over medium high heat with 3 tablespoons of oil, when hot, add the onion and bell peppers and cook until softened. When softened, transfer the peppers and onion to a bowl.
3. Add approximately 2 tablespoons of oil and cook half of the shrimp for 2 minutes on each side or until opaque, being careful to not overcook.
4. Transfer the shrimp to a plate and cook the other half of the shrimp following the same instructions.
5. In another bowl, whisk the coconut milk, fish sauce, peanut butter, lime juice, brown sugar and ground ginger until mixed well.
6. Transfer the cooked onion and peppers to the skillet and pour the coconut liquid mixture over the peppers.
7. Bring the liquids to a boil then reduce to simmer and cook until the liquid has been reduced by half and thickened.
8. Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over Cilantro Lime Rice, garnish with cilantro, basil, green onion and sliced red jalapeño.