Yummy!  Easy!  Healthy!!!  A definite must try!!!

Makes 4 Servings

Time:  30 Minutes

This currylike dish has a wonderful sauce, spiked with mint (you can also use cilantro), and made bright yellow with the addition of turmeric.

1. 2 tablespoons peanut or vegetable oil (I used Canola Oil)
2. 1 large onion, chopped
3. 1 large red or yellow bell pepper, stemmed, peeled if desired, seeded and chopped (I used a peeled red bell pepper)
4. 2 cloves garlic, smashed
5. Salt and freshly ground black pepper to taste
6. 2 tablespoons minced fresh mint or cilantro leaves or 2 teaspoons dried mint
7. 1/4 teaspoon cayenne
8. 1 teaspoon ground cumin
9. 1 teaspoon ground turmeric
10. 1/2 cup dried unsweetened shredded or grated coconut
11. Juice of one lemon
12. 1 cup shrimp, chicken, beef, or vegetable stock, or water (I used organic chicken broth)
13. 1 to 1-1/2 pounds shrimp, in the 20 to 30 per pound range, peeled, rinsed, dried, and cut into halves or thirds
14. Minced fresh mint, cilantro, or parsley leaves for garnish

Heat the oil over medium heat in a large skillet for 2 minutes.  Add the onion and red pepper and cook, stirring, until soft, about 5 minutes.  Add the garlic, salt, and pepper and cook, stirring, 2 or 3 minutes more.  Turn off the heat and let cool for a few minutes.

Place the mixture in a blender or food processor with the mint, cayenne, cumin, turmeric, coconut, lemon juice, and enough stock or water to make a thick liquid when blended.  Blend until smooth.

Return to the pan, bring to a boil, and reduce the heat to low.  Taste and adjust the seasonings as necessary.  Add the shrimp and cook until pink, 3 to 5 minutes.  Garnish and serve immediately, with white rice.