1. Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Set aside.

2. In a large skillet heat oil over medium-high heat. Add shallots and garlic; stir-fry for 1 minute. Add peppers. Stir-fry for 1 minute more. Add shrimp; stir-fry for 2 to 3 minutes or until shrimp are opaque. Drizzle with lemon juice. Sprinkle with cilantro.

*Note:
Because hot Chile peppers contain oils that can burn your skin and eyes, wear rubber or plastic gloves when working with them. If your bare hands do touch the Chile peppers, wash your hands well with soap and water.