• 1 sweet onion (such as Vidalia), sliced (about 2 cups)

• 1 teaspoon vegetable oil

• 1 1⁄2 teaspoons curry powder

• 2 tablespoons lemon juice or raspberry vinegar

• 1⁄4 cup water

• 2 pounds raw medium shrimp, peeled

• salt

• freshly ground black pepper

• 3 cups cooked rice or lettuce leaves as an accompaniment

• chopped basil and / or coriander

In a large nonstick skillet, cook the onion in oil over moderate heat, stirring, until tender but still slightly crisp. Stir in the curry powder and cook, stirring, for 1 minute. Add the lemon juice, water, and shrimp and simmer for 5 minutes or until shrimp are cooked through. Season with salt and pepper.

Serve hot over rice or chilled on a bed of lettuce. Both can be sprinkled with the herbs.

Serves 4

Thanks to Leslie Glover Pendleton for this recipe