• 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 medium raw shrimp, peeled
• Salt, to taste
• Freshly ground black pepper, to taste
• 3 cups cooked rice or lettuce leaves, for serving
• Chopped basil and/or coriander, for garnish

Cook the Onion:

In a large nonstick skillet, heat the vegetable oil over moderate heat.

Add the sliced onion and cook, stirring occasionally, until the onion is tender but still slightly crisp.

Add the Curry:

Stir in the curry powder and cook, stirring constantly, for 1 minute to release the flavors.

Simmer the Shrimp:

Add the lemon juice (or raspberry vinegar) and water to the skillet.

Stir in the peeled shrimp and simmer for about 5 minutes, or until the shrimp are cooked through.

Season:

Season with salt and freshly ground black pepper to taste.

Serve:

Serve the shrimp hot over cooked rice or chilled on a bed of lettuce.

Sprinkle with chopped basil and/or coriander for garnish.