Slice Scallion (3), separating the white and reserving the green for garnish.
Whisk together Coconut Milk (3/4 cup), Red Curry Paste (1 tablespoon), Fish Sauce (1 tablespoon), and Brown Sugar (1 tablespoon).
Heat Canola Oil (1 tablespoon) in medium saute pan over medium heat. Add whites of scallion and Garlic (2 clove). Sauté for 1 minute.
Add Shrimp (1 pound) in a single layer. Cook shrimp 2 minutes per side and remove from pan.
Add coconut milk mixture to the pan and bring to a full simmer.
Add Snow Peas (8 ounce) and stir to coat. Allow to simmer uncovered about 4 minutes over medium/high heat. Stir once or twice until snow peas are just tender and the sauce has reduced to a syrupy consistency.
Toss shrimp back into the pan and stir to coat with sauce and warm throughout for about 1 minute. Season lightly with Salt (to taste).
Serve immediately over White Rice (to taste) if desired, and garnish with reserved sliced green onions, Fresh Cilantro (1/4 cup) and a squeeze of Lime (to taste).