Thai-Inspired Shrimp Sautee with Basil and Mint

I learned how to de-vein shrimp for this recipe! Still trying to figure out just how Thai this actually is, but somehow the fish sauce and the herbs warranted the title : ) Still, it would be cool to go to Thailand and see this dish on a menu. Maybe it would be called "Goong-Rad-Pik" or something like this : )

Ingredients:
3/4 lb. wild shrimp
2 tablespoons soy sauce
1 tablespoon water
2 teaspoons fish sauce
4 teaspoons brown sugar
3 tablespoons peanut oil
3 cloves garlic
1 tablespoon grated ginger
1/2 teaspoon red chili flakes
2 cups grape tomatoes
3/4 cup fresh basil leaves, torn
1/4 cup fresh mint leaves, chopped
2 tablespoons lime juice

Heat peanut oil and add ginger, garlic and onions; cook unti onions are translucent. Add the shrimp, and cook until pink but still translucent in the middle, about two minutes. Add the liquids - soy and fish sauces, water and sugar -- and bring to a boil unil the sauce glazes the shrimp. Add the tomoatoes and stir until tender, and then basil, mint and lime juice. The goal is not to overcook the shrimp, if you can! You might also take out the shrimp and add them after the tomatoes are cooked, if this works better.

Recipe coming soon!