Sautéed Squash and Shrimp with Coconut Milk and Chiles

Ingredients

• 3 tbsp. coconut or vegetable oil
• 2 garlic cloves, minced
• 1 (2-inch) piece ginger, peeled and minced
• 1 cup coconut milk
• 1 cup vegetable or shrimp stock
• 1 tbsp. cane syrup (optional)
• Kosher salt and freshly ground black pepper
• 8 jumbo shrimp, head and shell on
• 2 1⁄2 lb. summer squash or zucchini, or a mix of both, trimmed and julienned
• 1 red Fresno chile, stemmed and thinly sliced
• Basil and cilantro leaves, to garnish
• Lime wedges, for serving

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