Thai Shrimp And Fresh Vegetable Rice - cooking recipe

Ingredients

1 lb fresh shrimp (medium size) or 1 lb frozen shrimp, peeled & deveined (medium size)
2 tablespoons fresh lime juice (not the bottled stuff, please!)
4 teaspoons low sodium soy sauce (we use low-sodium Tamari)
1 fresh jalapeno pepper, seeded and finely chopped* (less if you choose)
1 teaspoon grated fresh ginger
1 garlic clove, minced
1 tablespoon cooking oil
1 lb asparagus spear, bias-sliced into 1-inch pieces
1 small sweet red pepper, cut into thin bite-size strips
3 cups hot cooked rice
1/4 cup chopped peanuts
chopped fresh flat leaf parsley, for garnish

Preparation

Thaw shrimp, if frozen.
Rinse shrimp; pat dry.
Place shrimp in medium bowl.
For marinade, combine lime juice, soy sauce, jalapeno pepper, ginger, and garlic.
Pour over shrimp; toss to coat.
Marinate at room temperature for 15 minutes, stirring occasionally.
Drain shrimp well, reserving marinade.
Heat oil in a wok or large skillet over medium-high heat. (Add more oil if necessary during cooking.)
Stir-fry shrimp in hot oil for 2 to 3 minutes or until shrimp turn pink.
Remove from wok; cover and keep warm.
Add asparagus and pepper strips to wok; stir-fry for 2 to 3 minutes or until crisp-tender.
Add reserved marinade to wok and bring just to boiling.
Stir in cooked rice and peanuts.
To serve, transfer rice mixture to individual bowls, dinner plates, or for a neat idea, Chinese take-out containers.
Spoon shrimp on top with a sprinkling of parsley.
Enjoy!
*Because chili peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible.