Shrimp with Thai Herb and Spice Marinade

• 1/2 cup unsweetened coconut milk
• 1/4 cup fresh lemon juice
• 2 tablespoons peanut oil
• 1 tablespoon grated lemon zest
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh ginger
• 3 garlic cloves, minced
• 1 jalapeno pepper, seeded and minced
• 3 tablespoons finely chopped peanuts

Make the marinade by whisking together the coconut milk, lemon juice, and oil in a small bowl.

Stir in the remaining ingredients.

Place the shrimp in a shallow casserole dish or bowl, and pour the marinade over them.

Turn them to coat and cover and refrigerate, turning occasionally, for about 1 hour.

Place the shrimp in one of the steamer baskets, the vegetables in another, and the rice in the rice cooker.

Steam until the vegetables are crisp-tender, and the shrimp are cooked through, and the rice fluffy.

To serve, mound the rice in the center of a plate, and surround with the shrimp . Intersperse the vegetables around the plate.

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