For the sauce, melt the butter in a frying pan over a medium heat, and let it bubble for 2-3 minutes, or until it turns a nut-brown colour. Reduce the heat to low, add the ginger, lime juice ...

Over medium heat saute the shrimp, garlic with ginger in a medium size heavy bottom skillet in ... Add the coconut milk, 35 per cent cream, and lime zest to the pan bring to a boil. Reduce the heat ...

Put the shallots, garlic and ginger in a mini food processor ... Add 3 teaspoons of the lime juice. When the sauce begins to bubble, whisk constantly until the sauce is smooth.