Zest the Lime (1), and save the juice.
In a small saucepan, bring Coconut Milk (1 can), half of the lime zest (save the rest for garnish), the smashed Lemongrass (1 stalk), and the Fresh Ginger (2) to simmer on medium-low heat for 5 minutes. Do not over boil.
Stir in Fish Sauce (1/2 teaspoon) and 1 tablespoon lime juice, turn the heat off and taste. Adjust with more lime or fish sauce if you want.
Add a few slices of Red Chili Pepper (to taste) for heat. Set aside and let flavors infuse while the rice is cooking.
Gently rinse and pat dry the Jumbo Shrimp (400 gram). Season with Salt and Pepper (to taste).
Grab some Coconut Oil (1 tablespoon) and in a skillet, heat over medium heat.
When the skillet is hot add the shrimp and sear each side 2-3 minutes (depending on the size). When done to your liking, set aside and give a little squeeze of lime.
When ready to serve, warm up the sauce just a bit, and strain. Garnishing with Fresh Thai Basil (8), Kaffir Lime Leaf (to taste), and remaining lime zest.