Shrimp in Coconut Milk (Ginataang Hipon)

2 cups coconut milk (sold in Oriental food stores)
2 pounds shrimp, shelled and deveined
1 cup water
Salt and freshly ground pepper to taste
1 cup pepper leaves or any green leafy vegetable in season

In a medium pot, bring coconut milk and water to a boil. Add shrimp. Season with salt and pepper. Add pepper leaves or other leafy vegetable just before turning off heat.

Serve hot.