Step 1

Grab a medium size pot and cook the rice according to the package instructions. Set aside.

Step 2

In a large, wide skillet warm the olive oil over moderate heat.

Step 3

Using a microplane, grate the garlic clove directly into the pan. Alternatively, you can mince the garlic instead. Saute until fragrant, about 30 seconds.

Step 4

Add the shrimp and saute until pink and cooked though, about 5 minutes depending on size. Remove from the pan.

Step 5

While the shrimp is cooking, trim the ends off of the snow peas. Cut each one into thirds, on a diagonal.

Step 6

Add the sesame oil to the pan and saute the snow peas until crisp tender, about 1-2 minutes.

Step 7

Return the shrimp to the pan and add the sweet chili sauce. Cook until warmed through. Add more chili sauce if necessary.

Step 8

Top each plate with some chopped cashews and fresh lime wedges to taste.

Step 9

Serve with jasmine rice.