Heat chicken stock and coconut milk in a medium saucepan until bubbly, then reduce to low and keep simmering.

Heat 1 tablespoon of olive oil in a large skillet or dutch oven on medium heat.

Saute finely diced yellow onion until translucent.

Add arborio rice and toast, stirring constantly, for about three minutes or until lightly browned.

Add rice wine, or 1 ladle of simmering chicken stock and coconut milk.

Stir rice constantly until it absorbs most of the liquid.

Continue adding one ladleful of liquid at a time, stirring constantly, until the rice is the desired tenderness.

Add salt to taste.

Remove from heat.

Stir in butter until melted.

Put frozen cooked shrimp in a skillet and heat on medium until warm. Drain.

Return the skillet to medium heat, add 1/2 tablespoon olive oil and shrimp, and saute briefly.

Stir in chili sauce and lime juice, along with any remaining stock and coconut milk, reserving about a quarter cup.

Stir cornstarch into the reserved stock, and stir into the shrimp sauce.

Serve shrimp sauce ladled over risotto.