Instructions: Combine the tomato puree, sugar, garlic, lime juice, lime zest, chile paste, and 1/2 cup of the basil in a saucepan.

Dissolve the cornstarch in the water and set aside.

Bring the sauce ingredients to a low boil over medium heat and cook a few minutes.

Stir in the cornstarch and cook just until the sauce is thick and glossy.

Remove from the heat and let cool to room temperature.

Toss the cooked shrimp with the sesame oil in a mixing bowl.

Sprinkle with red pepper flakes to taste.

Add the cooled tomato sauce and toss to combine.

Transfer to a shallow serving bowl and sprinkle with the remaining 1/4 cup basil.

Garnish with lime wedges.

Serve chilled or at room temperature.

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