Tiger Shrimp with Scallions and Chili

Peel and finely dice the onion, ginger, and garlic. Rinse and trim the chili. Remove the seeds and thinly slice. Rinse the lime in hot water. Finely grate the zest from the lime, and squeeze the juice. Rinse the shrimp and pat dry. Heat the oil in a pan, and sauté the onion, garlic, chili, and ginger for 3 minutes. Mix in the coriander, turmeric, and lime zest, sauté briefly, then add 2 tablespoons of water. Add the shrimp and cook for 2 minutes. Rinse and trim the scallions. Thinly slice, then add to the pan with the lime juice. Season to taste with salt and remove from the heat. Arrange the shrimp mixture on plates served with lime wedges and rice.