|Light coconut milk||1 Can (10 oz)|
|Large shrimp||1 Pound, shelled and deveined|
|Onion||1 Small, finely chopped|
|Red pepper||1 Small, thinly sliced|
|Fresh cilantro leaves||1⁄3 Cup (5.33 tbs), loosely packed|
|Ground red pepper||1⁄4 Teaspoon|
|Snow peas||2 Ounce, cut into thin strips|
|Peeled grated ginger||2 Teaspoon (Fresh)|
|Vegetable oil||3 Teaspoon|
|Medium mushrooms||4 Ounce, quartered|
With vegetable peeler, peel six 1" by 3/4" strips of peel from limes, then squeeze 2 tablespoons juice.
In nonstick 12 inch skillet, heat 2 teaspoons vegetable oil over medium heat until hot.
Add onion and cook 5 minutes or until tender; add sliced red pepper and cook 1 minute.
Stir in ginger and ground red pepper; cook 1 minute.
Remove onion mixture to small bowl.
In same skillet, heat remaining 1 teaspoon vegetable oil over medium high heat until hot.
Add mushrooms and salt and cook until tender and lightly browned, about 3 minutes.
Add coconut milk, lime peel, lime juice, and onion mixture and heat to boiling.
Add shrimp and cook until shrimp turn opaque throughout.
Stir in snow peas; heat through.
Stir in cilantro.