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INGREDIENTS:¼ cup Spice Islands Calcutta Heat Curry Seasoning
¼ cup olive oil
¼ cup fresh lime juice
2 pounds jumbo fresh shrimp, peeled and deveined, tail on
¼ cup butter
3 green or red chiles, finely diced
½ tsp. Spice Islands Garlic Powder
½ tsp. Spice Islands Ground Ginger
1 large yellow onion, thinly sliced
1 mango, peeled, seeded and cubed
3 green onions, thinly sliced
¼ cup chicken broth
¼ cup coconut milkDIRECTIONS:Combine curry seasoning, oil and lime juice in a large shallow dish. Add shirmp and marinate in refrigerator for 20 minutes.

Preheat large skillet or wok to medium-high. Add butter, chiles and shrimp; sauté 3-4 minutes, or until shrimp begins to turn opaque. Add garlic, ginger, onion, mango and green onion. Cook 3 minutes or until shrimp are almost cooked. Add chicken broth and coconut milk. Bring to a boil and simmer 2 minutes. Serve over cooked basmati rice.SERVINGS:6 servingsPHOTO CREDIT:Photo Credit: SPICE ISLANDS