Heat oil in nonstick skillet over medium-high heat. Add snow peas and carrots and cook 2 minutes, stirring frequently. Add shrimp, ginger, salt and red pepper. Cook, stirring, until shrimp are pink a nd just firm to the touch, about 2 minutes. Stir in rum and cook 1 minute longer. Combine broth, coconut milk, lime juice and cornstarch until smooth; add to shrimp mixture. Bring to a boil over high heat; boil 1 minute. Stir in parsley. Serve over cooked rice. Recipe by: Rums of Puerto Rico Posted to MC-Recipe Digest V1 #579 by "Master Harper Gaellon" <gaellon@inch.com> on Apr 19, 1997
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