1. Thaw shrimp, if frozen. 2. Rinse shrimp; pat dry. 3. Place shrimp in medium bowl. 4. For marinade, combine lime juice, soy sauce, jalapeño pepper, ginger, and garlic. 5. Pour over shrimp; toss to coat. 6. Marinate at room temperature for 15 minutes, stirring occasionally. 7. Drain shrimp well, reserving marinade. 8. Heat oil in a wok or large skillet over medium-high heat. (Add more oil if necessary during cooking.) 9. Stir-fry shrimp in hot oil for 2 to 3 minutes or until shrimp turn pink. 10. Remove from wok; cover and keep warm. 11. Add asparagus and pepper strips to wok; stir-fry for 2 to 3 minutes or until crisp-tender. 12. Add reserved marinade to wok and bring just to boiling. 13. Stir in cooked rice and peanuts. 14. To serve, transfer rice mixture to individual bowls, dinner plates, or for a neat idea, Chinese take-out containers. 15. Spoon shrimp on top with a sprinkling of parsley. 16. Enjoy! 17. *Because chili peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. ---------------------------------------------------------------------------
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