COCONUT SHRIMP CURRY

• 1 tsp. Oil
• 1 onion chopped
• 3 cloves garlic minced
• 3 tbs. Minced gingerroot
• 1 tsp. Ground cumin
• 1 tsp garam masala
• 1 to 2 tbsp mild Indian curry paste
• 1 tsp. Grated lemon rind
• 1 sweet red pepper chopped
• 1 tomato diced
• 1 cup light coconut milk
• 1 lb. Jumbo shrimp. Peeled, deveined
• 2 tbsp. Lemon juice
• � cup chopped fresh coriander, mint or basil.
• Salt and pepper.

In non-stick skillet, heat oil over medium heat; add onion and cook, stirring often until tender, about 5 minutes. Stir in garlic, gingerroot, cumin, garam masala, curry paste, and lemon rind; cook 1 minute; add red pepper and tomato; cook, stirring, for 2 minutes. Add coconut milk and bring to a simmer. (Can be prepared to this point, then reheated).

Stir in shrimp and cook 3 - 4 minutes until shrimp is pink and cooked. Stir in lemon juice, coriander, salt and pepper to taste. Serve over hot rice.