For the final course you have to end on a high note, and this combination of salty, tangy, spicy, and a hint of sweet will surely do the trick. Be sure to buy the largest shrimp you can find and don’t rush in cooking the sauce – time will only help develop the flavors and add layers to the dish.

Yield: 6 servings

Heat 1 tablespoon oil in medium saucepan and add garlic and ginger. Sauté on medium for 3 to 4 minutes. Add lemongrass, chili, and coconut milk and bring to a simmer. Cook until reduced by half. Strain and return sauce to pan. Add lemon juice, 1 tablespoons basil, and cilantro. Season with salt and keep warm.

Pat shrimp dry and season with salt. In a large sauté pan, heat 2 tablespoons oil on medium-high. Add shrimp and sauté until just cooked through, about 2–3 minutes per side.

Divide sauce evenly among 6 bowls. Add 2 shrimp per bowl and garnish with remaining tablespoon basil. Serve immediately.