Shrimp, Coconut-Lime

Heat sesame oil in 12-inch skillet over medium. Stir in shallots, jalapeno and a large pinch of salt, and cook until starting to brown, about 6 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 min. Stir in coconut milk, 1/4 c chopped cilantro and 1 1/4 tsp salt. Bring to a simmer and let cook 2 min. Stir in remaining ingredients and simmer until shrimp are pink and cooked through, about 5 min. Taste and add more lime juice, salt or fish sauce if needed. Serve over rice, with remaining cilantro and lime wedges.

Toasted sesame oil 2 T
Shallots 2 diced
Peppers 1-2 jalapeno or serrano, seeded and minced
Ginger 2 T grated or minced
Garlic 2 lg cloves, finely grated or minced
Coconut milk 14 oz can unsweetened
Cilantro 1/2 c, chopped
Shrimp 1 lb peeled, large
Lime zest 1 T grated
Lime juice 1 T or more fresh
Coconut sugar 1 tsp or light brown
Asian fish sauce 1 tsp or more
Cooked rice