PEEL and DEVEIN shrimp; SET aside in refrigerator.

Using a vegetable peeler, SLICE six strips of peel from limes, being careful not to take any of the white part underneath the peel; CUT strips into 1 X 1/4-inch slices; SQUEEZE two tablespoons of juice; SET aside.

PREPARE onion, pepper, ginger, mushrooms, snow peas (remove strings before cutting into strips) and cilantro according to preparation directions; SET aside in separate bowls.

START rice cooking according to package directions.

In a non-stick skillet, HEAT two tablespoons of oil over medium heat (about 350).

ADD onion; COOK and STIR until tender, about three minutes; ADD sliced pepper; COOK and STIR one minute; MIX ginger and ground red pepper; ADD to onions and peppers; COOK and STIR one minute; TRANSFER mixture to bowl.

HEAT remaining one tablespoon of oil over medium-high heat (about 375).

SPRINKLE salt on mushrooms; ADD to skillet; COOK and STIR until tender and lightly browned, about three minutes.

STIR in coconut milk, lime peel and juice, and onion mixture; HEAT to boiling.

ADD shrimp; COOK until shrimp are pink and opaque, about three minutes.

REDUCE heat; STIR in snow peas and cilantro; HEAT through.