Sautéed Squash and Shrimp with Coconut Milk and Chiles

Name: Sautéed Squash and Shrimp with Coconut Milk and Chiles
Ingredients: 3 tbsp. coconut or vegetable oil; 2 garlic cloves, minced; 1 (2-inch) piece ginger, peeled and minced; 1 cup coconut milk; 1 cup vegetable or shrimp stock; 1 tbsp. cane syrup (optional); Kosher salt and freshly ground black pepper; 8 jumbo shrimp, head and shell on; 2 1⁄2 lb. summer squash or zucchini, or a mix of both, trimmed and julienned; 1 red Fresno chile, stemmed and thinly sliced; Basil and cilantro leaves, to garnish; Lime wedges, for serving