Shrimp In Thai Coconut Sauce

500 g jumbo shrimp, shell on
4 tbsp rice bran oil divided
2 gloves garlic minced
¼ tsp salt
1 tsp SIDS CRAZY LEMON
¼ tsp red chili flakes
½ onion peeled & sliced
½ red bell pepper seeded & sliced
½ orange bell pepper seeded & sliced
½ yellow bell pepper seeded & sliced
1 cup coconut milk
4 tbsp fish sauce plus more to taste
2 tbsp peanut butter
2 tbsp lime juice
1 tbsp brown sugar
2 tsp ground ginger
2 tbsp basil leaves chopped
2 tbsp coriander chopped
1 spring onion chopped
red jalapeno pepper thinly sliced (optional)

Peel and devein shrimp. Place the shrimp in a bowl with 1 tablespoon of oil, garlic, salt, SIDS CRAZY LEMON and red chilli flakes. Toss to coat and marinade for 10 minutes.
Heat a 30 cm skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl. Add 1 tablespoon of oil and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.
In another bowl, mix the coconut milk, fish sauce, peanut butter, lime juice, brown sugar, ground ginger and stir well. Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture on the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes. Add the shrimp to the skillet with basil and coriander then toss to coat. Serve over rice or noodles. Garnish with more coriander and basil, chopped spring onion and sliced red jalapeño if desired.