Thai Shrimp

Cook rice according to package instructions. Then set aside.

Season shrimp with salt, pepper and juice from 1/2 of the lime.

In a large skillet over medium heat, saute the onions, ginger root and garlic in olive oil until onions are soft. Add shrimp and cook for an additional 2 – 3 minutes until shrimp are heated through. Remove from skillet and set aside.

Add tomatoes, mushrooms, broth, coconut milk, curry powder, pepper flakes and juice from the other 1/2 of the lime 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. Stir occassionally.

Add shrimp, and heat through.

Serve shrimp and sauce over brown rice. Garnish with cashews and cilantro.