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Adjust racks to top and middle positions; preheat oven to 425 degrees. Wash and dry all produce. Halve, peel, and mince half the shallot (whole shallot for 4 servings). Peel and mince or grate ginger. Mince or grate garlic. Zest and quarter lime (quarter both limes for 4). Finely chop cilantro leaves and stems. Finely chop chili.