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Chili Shrimp And Coconut Risotto

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2 tablespoons olive oil

1 pound large shrimp, shelled and deveined

2 cloves garlic, minced

1 teaspoon kosher salt

2 tablespoons chili paste

1 14-ounce can coconut milk

4 cups cooked jasmine rice

1 cup bean sprouts

1 scallion, thinly sliced

1 tablespoon fresh lime juice

Fresh basil leaved, for garnish

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