GINGER CILANTRO SHRIMP W/JASMINE RICE

Steps:

• Boil your Jasmine rice and leave in the steamer till ur ready to serve. Peel and devein your shrimp, cut into 3 pieces(doing this makes sure that every bite has shrimp in it), season w/sea salt & fresh cracked pepper, a little fresh lime juice and set aside. Clean and slice up your shiitake mushrooms and set aside. Just use the caps as the roots are sometimes tough. To clean, just brush off lightly with a clean & slightly damp kitchn towel. Clean your ginger root (just brush any dirt off as I use the skin as well) & peel your garlic and onion. Wash ur Cilantro and put about a handful to the side for later and the rest you'll chop up with ur onions & garlic. In food processor on pulse chop up your ginger root, garlic, onions, and cilantro together to make the base of the sauce. I like it to be minced well but not too fine.(I like to get a little bite of ginger every now and again). In a non reactive pan or non-stick skillet, put in a little olive oil to sautee your mushrooms,ginger, garlic, onions and cilantro. As the mushrooms will make a natural broth be careful not to add too much chicken broth at this point. You're looking for a saucy consistency...a little thick not too thin)Add in ur sweet chili sauce following the same rule as the chicken broth (not too much but to taste depending on how hot you want it). Let everything marry together for a few, taste it and if you want add some fresh lemon and or lime juice. U can also add at this time some red pepper flakes if u want more of a kick. Taste it again and if the base meets your liking, you can now toss in the shrimp and let them cook in the sauce till they just turn pink (be sure not to over cook the shrimp as they'll become rubbery if you let them go too long. Once the shrimp are nice and pink remove pan from the heat and u can start plating up your dish. With the cilantro you put to the side...do a quick rough chop and sprinkle on top of the dish to make final presentation.