Jumbo Shrimp With Coconut and Chili

• 1 tablespoon sesame oil
• 12 ounces large raw shrimp, in their shells
• 2 teaspoons fresh ginger, finely chopped
• 2 garlic cloves, minced
• 1 lime, juice and zest
• 3 teaspoons coriander seeds, crushed
• 1 red bell pepper, cored, deseeded and thinkly sliced
• 6 tablespoons coconut milk
• 2 teaspoons hot chili sauce (or to taste)
• 2 teaspoons sugar
• 1 lettuce, shredded (any lettuce will do but use chinese if available)
• 1 tablespoon basil leaves, shredded
• 1 lime, sliced, to garnish

1. Heat the oil in a large frying pan.
2. Add the shrimp with the ginger and garlic and cook over a moderate heat for 1 min each side, until they turn pink.
3. Add the lime zest and juice, coriander seeds, pepper, coconut milk, chili sauce and sugar to the pan.
4. Cook for 2 mins then remove the shrimp and keep warm.
5. Continue to cook the pepper strips for another two mins until they are just cooked and the liquid has almost evaporated.
6. Serve the shrimp on a bed of chinese lettuce, surrounded by the pepper slices and sprinkled with shredded basil leaves.
7. Garnish with lime slices.

sesame oil, shrimp, fresh ginger, garlic, lime, coriander seeds, red bell pepper, coconut milk, hot chili sauce, sugar, will, basil, lime

Taken from www.food.com/recipe/jumbo-shrimp-with-coconut-and-chili-407267 (may not work)