Cajun gulf shrimp in coconut sauce on rice noodles

Cajun gulf shrimp in coconut sauce on rice noodles Yields 4-6 servings 1 ½ Pounds fresh gulf shrimp, deveined/cleaned 1 Cup organic cherry tomatoes, cut in half ½ Pound organic portabella mushrooms, cut in half 3/4 Can organic coconut milk ½ Cup raw white cheddar cheese, shredded 2 Tablespoons evoo 1 8oz Package rice noodles 8 large basil leaves cut chiffonade 2 Tablespoons coconut oil 1 Teaspoon cayenne pepper 2 Teaspoons onion powder 3 Teaspoons Hungarian smoked paprika 1 Teaspoon chili powder 2 Teaspoons garlic powder Sea salt to taste Black pepper to taste

*Bring a pot of salted water to a boil. While waiting for water to boil, melt coconut oil on medium high heat in a large sauté pan. When pan is hot add mushrooms and sauté for 2-3 minutes. Add coconut milk and cheese, sauté until sauce begins to thicken stirring often. Rinse shrimp under cold water until rinsed thoroughly. Add shrimp, basil, tomatoes, and spices to pan. Allow to simmer for 3-4 minutes on low heat. Add rice noodles to boiling water for 4-5 minutes. When noodles are finished, toss in a large bowl with 2 tablespoons of extra virgin olive oil, stir well. To plate take ¼ of the rice noodles and place just off center of plate, pour shrimp mixture on top of noodles and enjoy!!!