Brazilian Shrimps

Peel ginger and garlic and finely chop. Rinse chile pepper, cut in half lengthwise, remove seeds and ribs and finely chop. Squeeze juice from lime and mix in a bowl with cayenne pepper, ginger, chile pepper and garlic. Remove shrimp heads and devein (do not remove tail). Add shrimp to the bowl, mix with lime juice mixture, cover and refrigerate for at least half an hour.

Rinse bell peppers, cut in half, remove seeds and ribs and cut into strips. Slice tomato skin in a criss-cross pattern, blanch with boiling water and peel. Cut tomatoes in half, remove seeds and dice. Peel onions and cut into thin rings. Finely chop peanuts.

Remove shrimp from the bowl and set marinade aside. Heat sesame oil in a large frying pan and fry shrimp for 2-3 minutes on each side. Remove shrimp from the pan, add onions and saute in remaining oil until soft. Deglaze the pan with remaining marinade, add bell peppers and tomatoes and let simmer 10 minutes.

Add shrimp to the pan again. Finally, stir in peanuts and season with fish sauce.