1. Heat 1 tablespoon of the oil in a wok or large sauté pan over medium high heat until hot but not smoking.
  2. Add the mushrooms and cook until tender, 2 minutes. Add the garlic and cherry tomatoes, and stir-fry until the tomatoes begin to collapse, 2 minutes.
  3. Add the shrimp and continue to cook until they begin to turn pink, 1 minute.
  4. Remove the wok or pan from the burner, add the basil and cilantro, and toss to combine. Serve immediately, garnished with the cucumbers and a squeeze of lime.
Recipe Notes

Recipe and photo by Ivy Manning