Shrimp with Mustard Seeds and Ginger

       * 2 tablespoons yellow mustard seeds
       * 1 tablespoon peanut oil
       * 2 serrano chiles, seeded and minced
       * 1 1/2 tablespoons finely chopped fresh ginger
       * 1 teaspoon minced garlic
       * 4 plum tomatoes, seeded and chopped
       * 1/2 teaspoon salt
       * 1 1/2 pounds rock shrimp or medium shrimp. shelled and deveined
       * 1/3 cup finely chopped fresh cilantro
       * 2 tablespoons fresh lime juice
       * Basmati rice or thin quick-cooking pasta such as capelini (angel hair pasta)

	In a large wok or nonstick skillet, heat mustard seeds and oil over a medium-high flame. 
	When mustard seeds start to pop, add cliles, ginger, and garlic. 
	Cook. stirring, until fragrant. about one minute.
	Add tcmatces and salt cook until juices are released and mixture is slightly reduced, about 2 minutes.
	Add shrimp and cook. stirring, until firm and pink, 3 to 4 minutes. 
	Add cilantro and lime juice; toss until all ingredients are evenly coated. 
	Serve immediately over basmati rice or pasta.

	- Makes 6 servings

                Created by Paula Disbrowe, from the January, 2004 issue of 0, the Oprah magazine.
    

                               Recipe courtesy or Real Simple magazine via ABC news