1. in a large skillet saute red curry paste over med-hi heat until fragrant, 1 minute add coconut milk and clam juice, stirring to dissolve paste.
2. boil until thickened, about 7 minutes.
3. add shrimp and cook until they turn pink 3-4 minutes.
4. stir in cilantro, add salt& pepper to taste.
5. serve over cooked rice and garnish each dish with 2 lime wedges.