1/2 lb Snowpeas, trimmed
1 tb Water
1 tb Vegetable oil
2 ts Minced garlic
1 ts Minced fresh ginger
1/4 ts Ground red pepper
1 lb Medium shrimp, peeled,
-deveined
3/4 c  Unsweetened coconut milk *
1/2 ts Salt
1/4 ts Grated lime peel
Lime slices for garnish

“Coconut milk, the key ingredient in this intriguing entree, is worth
searching out. But dont confuse it with sweetened cream of coconut –
thats for making pina coladas.”

Combine snowpeas and water in 1-quart e proof casserole with lid.
Cover and microwave on HIGH 2 minutes.

Heat oil in large skillet over high heat. Add garlic, ginger and red
pepper; cook 15 seconds. Add shrimp; cook, stirring, until opaque
throughout, 2 minutes. Stir in coconut milk, salt and lime peel; cook,
stirring, until hot. Add snowpeas. Garnish with lime. Serve over rice.
Makes 4 servings.

*Canned coconut milk is available in some supermarkets and in Asian
markets.

Per serving with 3/4 cup rice:

435 Calories 15 g Total Fat 9 g Saturated Fat 140 mg Cholesterol 421 mg
Sodium 50 mg Carbohydrates 25 g Protein