Thai Pineapple Shrimp and Jasmine Rice

Preparation

1. Cook rice according to package directions, omiting salt.
2. Place shrimp in a bowl. Squeeze the juice of 2 limes over shrimp and set aside for 5 to 10 minutes.
3. Drain pineapple, reserving juice; place in a large bowl; set aside.
4. Dice onion into 1/2" pieces. Mince garlic. Chop mint and basil. Grate ginger.
5. In a sauté pan heat 1 tablespoon olive oil over medium-low heat and add mushrooms, onion and 3/4 of the garlic; sauté for 3 minutes. Add shrimp and chili sauce. Cook and stir until shrimp is pink. Remove from heat and stir in 1/2 cup of the mint, plus the basil and ginger.
6.  Add shrimp mixture to the pineapple. Squeeze remaining two limes over mixture; stir and set aside.
7. To make the sauce, sauté remaining 1/4 cup mint and garlic in 1 tablespoon olive oil. Add coconut milk, chicken broth and cayenne pepper.
8. Dissolve cornstarch in 1/2 cup reserved pineapple juice and add to sauce, stirring constantly over medium heat, until thickened.
9. While sauce is thickening, heat peas in microwave for 3 minutes.
10. Combine sauce with shrimp and pineapple mixture and peas.
11. Serve 3/4 cup shrimp-pineapple mixture over 2/3 cup jasmine rice. Sprinkle with paprika.