Spicy Thai-Style Basil Shrimp

This dish is fresh and flavorful, and comes together in about 15 minutes if you use pre-peeled and deveined shrimp.

1 Tbsp fish sauce
2 tsp Sucanat
2 tsp soy sauce
1 1/4 tsp chili-garlic paste 
1 tsp water
1 tsp cornstarch
1/8 tsp salt
1 1/2 Tbsp canola oil
1/4 c minced shallots
3 cloves garlic, thinly sliced
2 lbs shrimp, peeled and deveined
1/4 c fresh basil, cut in chiffonade
2 Tbsp fresh mint, cut in chiffonade

Combine fish sauce and the next 6 ingredients (through salt) in a small bowl, stirring to combine. Set aside.

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots and garlic to pan; cook for 30 seconds or until fragrant. Add shrimp to pan in a single layer. Cook until undersides turn pink and shrimp are beginning to curl, then quickly flip each shrimp to finish cooking. Add sauce mixture to pan; cook for 1 minute or until mixture thickens and becomes glossy, stirring to coat. Remove from heat; stir in fresh herbs. Serves 6.