Fiery Shrimp Curry 2.00 lemon grass stalks, or: lemon zest 2.00 shallots, minced 3.00 garlic cloves, minced 2.00 teaspoon fresh ginger, grated 2.00 teaspoon coriander seeds 6.00 yellow or green chilies (minced) 0.50 cup fresh kaffir lime leaves (minced), or 1.00 teaspoon lime zest 1.00 teaspoon honey 0.50 cup unsweetened coconut milk 1.00 lb shrimp, peeled 2.00 teaspoon canola oil 0.50 cup lime juice 0.25 cup mirin or white wine 0.50 teaspoon salt 1. Remove tough outer leaves and ends of lemon grass and discard. Coarsely chop lemon grass. 2. Combine lemon grass, shallots, garlic, ginger, coriander, chilies, cilantro, kaffir leaves, honey and coconut milk in a food processor and puree until smooth. 3. Heat oil in a large skillet and sauté shrimp until opaque, about 5 minutes. Add lime juice, mirin, salt and lemon grass mixture to shrimp. Continue cooking 3 to 4 minutes until shrimp are done. Yield: 4 servings