Heat 1 tablespoon of the olive oil in a large saute pan over medium-high heat.  When oil just begins to smoke add the shrimp and sauté for about 1 minute on each side.  Remove from pan and set aside.  Add the remaining tablespoon of olive oil to the pan and heat.  Sauté the peppers and snow peas just until crisp tender.  Pour the coconut milk into the pan and reduce heat to medium-low.  Stir in the red curry paste, peanut butter and sugar.  Cook until sugar melts and sauce appears creamy.  Return the shrimp to the pan to heat through.  Place the rice on a platter and top with the shrimp, vegetables and sauce.  Sprinkle with the scallions and chopped peanuts.  Squeeze the fresh lime juice over the entire dish and serve hot.  Makes 2 healthy servings and can easily be multiplied to serve more.