Ingredients:
Makes four servings 1/4 cup Thai Kitchen Coconut Milk (regular or light) 1 teaspoon McCormick Ground Ginger 1/2 teaspoon McCormick Garlic Powder 1/4 teaspoon McCormick Crushed Red Pepper 1/4 teaspoon McCormick Pure Lime Extract 1 pound large shrimp, peeled and deveined 1 small zucchini, cut into thin noodles with spiralizer 1 medium yellow squash, cut into thin noodles with spiralizer 1 medium carrot, cut into thin noodles with spiralizer 2 tablespoons oil 1/2 teaspoon salt 1/4 teaspoon McCormick Ground Black Pepper

Instructions:
Heat oven to 375 degrees. In large, resealable plastic bag, mix together coconut milk, ginger, garlic powder, crushed red pepper and lime extract. Add shrimp; turn to coat well. Refrigerate 15-30 minutes. Remove shrimp from marinade. Discard any remaining marinade. In center of large, shallow, foil-lined baking pan, arrange shrimp in a single layer. In large bowl, toss vegetable noodles and oil. Sprinkle with salt and pepper; toss to coat well. Spread noodles around shrimp in pan. Bake 10-15 minutes, or until shrimp turn pink and are cooked through and noodles are tender. Serve shrimp over vegetable noodles. Test kitchen tip: For faster prep, use 4 cups of store-bought spiraled vegetable noodles instead of spiraling them yourself.