Step 1

First, marinate the shrimp. Combine 1 tablespoon of the oil, the garlic, lime juice and shrimp in a medium bowl and stir it all together to coat it. Let it sit for 10 minutes. Meanwhile, heat the remaining oil in a large skillet with deep sides over medium high heat. Add the red peppers, onion, basil and cilantro. Let them get fragrant for a few minutes, until fragrant and soft. The shrimp should be done marinating at this point, so add them in and let them cook for about 4-5 minutes until pink and opaque, stirring everything together often. Season the whole mixture with the ground ginger, salt and pepper.

Step 2

While that all cooks whisk the coconut milk, fish sauce, brown sugar and almond butter together in a bowl until smooth. Pour it into the skillet with the shrimp mixture and let it come to a low boil. Reduce it to a simmer and allow all of those gorgeous flavors to simmer together for 10-15 minutes, stirring occasionally. When it is done, take it off of the heat and serve in pretty bowls over quinoa or rice! It makes great leftovers too. Enjoy!!