3/4 pound uncooked medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lime juice, divided
1 shallot, chopped
1 teaspoon minced fresh gingerroot
1 garlic clove, minced
1 tablespoon olive oil
10 cherry tomatoes, halved
1/2 cup sliced fresh mushrooms
1/2 cup reduced-sodium chicken broth
1/2 cup light coconut milk
1 teaspoon curry powder
1/2 teaspoon crushed red pepper flakes
2 tablespoons chopped salted cashews
2 tablespoons minced fresh cilantro
Sprinkle shrimp with salt, pepper and 1 tablespoon lime juice.
In a large skillet, saute the shallot, ginger and garlic in oil for 1 minute. Add shrimp; cook and stir for 2-3 minutes or until shrimp turn pink. Remove with a slotted spoon and set aside.
Add tomatoes, mushrooms, broth, coconut milk, curry powder, pepper flakes and remaining lime juice to the skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until mushrooms are tender and sauce is slightly reduced, stirring occasionally. Add shrimp; heat through. Garnish with cashews and cilantro.