|Large shrimps||2 Pound, shelled and deveined (Raw Ones)|
|Fresh lime juice||3 Tablespoon|
|Sweet onion||1 Large, very thinly sliced|
|Tomatoes||2 Medium, peeled seeded and diced|
|Garlic||1 Clove (5 gm), minced / mashed (Large Clove)|
|Finely snipped chives||1 Tablespoon|
|Crumbled dried thyme||1⁄2 Teaspoon|
|Dried crushed red pepper||1⁄4 Teaspoon (Or To Taste)|
|Ground black pepper||1⁄8 Teaspoon|
|Butter/Salad oil||1⁄4 Cup (4 tbs)|
|Monosodium glutamate||1⁄2 Teaspoon|
|Curry powder||1⁄2 Teaspoon|
Sprinkle shrimps with lime juice and toss to mix.
Add onion, tomatoes, garlic, chives, salt, thyme, red pepper, and black pepper.
Toss gently to mix well.
Allow to marinate for 30 minutes at room temperature, or for 1 to 3 hours covered and chilled.
Just in time for serving, melt butter in a large frying pan.
Stir in monosodium glutamate and curry.
Add shrimps with marinating mixture.
Cover and cook over medium heat just until shrimps turn pink and onion is slightly wilted, about 8 minutes; turn shrimps and stir gently once or twice.
Serve immediately over Ginger Brown Rice.
Makes 6 servings.