Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    olive oil
     1/4  teaspoon      crushed red pepper
     1/4  pound         snow peas -- cut in thin strips
     1/4  cup           light rum
     3/4  cup           chicken broth
   1      teaspoon      cornstarch
   1 1/2  teaspoons     grated ginger root
   1      tablespoon    minced parsley
     3/4  teaspoon      salt
   2      medium        carrot -- cut in thin strips
     1/2  cup           unsweetened coconut milk
   1      pound         medium shrimp -- peeled and deveined
   1      tablespoon    lime juice

Preparation:

Heat oil in nonstick skillet over medium-high heat. Add snow peas and carrots and cook 2 minutes, stirring frequently. Add shrimp, ginger, salt and red pepper. Cook, stirring, until shrimp are pink and just firm to the touch, about 2 minutes. Stir in rum and cook 1 minute longer. Combine broth, coconut milk, lime juice and cornstarch until smooth; add to shrimp mixture. Bring to a boil over high heat; boil 1 minute. Stir in parsley. Serve over cooked rice.