Shrimp with Chilis and Peanuts

This is a Tex-Mex version of Sichuan Shrimp, with all the heat that chilis bring and the crunch of the peanuts.  Serve with rice or a corn dish.

1 Lb. shrimp
2 Tbsp. Olive Oil
1/4 c. sliced green onion
2 cloves garlic, sliced
1 Tbsp. ginger grated
1/4 c. Peanuts
1/2 Tsp. chili powder
1/2 Tsp. ground coriander
2 Tbs. Sriracha
1 tsp. hot sauce
1 Tbsp. Butter
1/4 c. Cilantro, chopped
1/4 c. Mint leaves, chopped
Juice of a lime
Salt and Pepper to taste

Shell shrimp.
Heat oil in a large skillet.  Add green onions, garlic, ginger, some salt and pepper and cook until it starts to smell good.  Add the shrimp, saute until just cooked through, no more than 3 minutes.  Add the peanuts and toss.  Then add the spices, sriracha, and hot sauce and stir.  Add the butter and deglaze the pan.  Stir in mint and cilantro, squeeze the lime over the dish, and adjust the salt.
Serve!