Spicy Shrimp + Carrot-Ginger Coconut Sauce

INGREDIENTS

• 14 ounce can of Native Forest Simple Coconut Milk

• 1 each carrot

• 1 tablespoon ginger purée

• 1 tablespoon garlic purée

• 1-2 each serrano peppers

• 3 tablespoons coconut aminos

• 0.5 bunch cilantro

• 2 each lines, juiced

• .5 tablespoon turmeric

• 1 stalk lemongrass

• Olive oil

• Salt and pepper

• 24 each wild shrimp, cleaned

• 1 each onion, julienned

• Colorful mix of veggies: asparagus, green beans, snap peas, sweet bell peppers, fire roasted corn, etc.