Thai-Style Shrimp En Papillote

For Sauce: In small bowl, stir together ginger, garlic, oil, coriander, cumin and pepper flakes. Microwave on high (no need to cover) for 1 minute, stirring halfway through.

Add coconut milk, sugar, fish sauce, salt, lime zest and lime juice. Return to microwave. Cook on high for 1 minute. Remove from oven. Stir. Set aside to cool slightly.

For Paper: Fold parchment paper in half so it measures 6 by 8 inches. Cut each into large heart, just like you did in grade school for Valentine's Day.

To Assemble: Toss shrimp with cooled sauce, basil and green onions. Open paper hearts. Divide shrimp evenly onto one side of parchment. Starting at top of heart, fold edge over, crimping edge every inch or so, until parchment heart is completely closed.

Place parchment packets around edge of a large plate (or just on glass microwave tray), leaving center of plate open. Microwave on high for 5 to 6 minutes (depending on power of microwave oven). Remove from oven. Let rest for 5 minutes to finish cooking.

Serve each packet with scoop of jasmine rice.