Recipe courtesy Tyler Florence
Begin by making the cashew butter. Add butter and roasted cashews in a food processor and pulse until well combined. Take a piece of parchment paper and spread cashew butter out in a log shape. Roll up the parchment paper around the butter and twist the ends to make a log shape. Refrigerate until ready to use.
Set a large sauté pan over high heat. Add sesame oil, ginger, garlic and chile and toast until fragrant. Toss in shrimp and sauté until shrimp turn pink. Remove shrimp and set aside on a plate. Add sliced sugar snap peas to the pan, then pour in soy sauce, lemon juice and add brown sugar. Cook until peas are just cooked but still have a bite. Toss shrimp back in and combine.
Serve over jasmine rice with a spoonful of cashew butter and garnish with fresh cilantro and cut scallions.
Edited: July 31st, 2009