2 lbs medium shrimp shelled and deveined
			2 tablespoons curry
			2 cloves garlic
			2 medium onions diced
			3 sweet pepper diced (1red 1green 1yellow)
			3 tablespoon oil
			1 teaspoon salt
			1 tablespoon cornstarch
			3 stalks escallion crushed
			1 green scotch bonnet pepper (hot pepper) finely chopped
			1 medium potato (diced)
			1/2 cup water
			1 tablespoon jerk sauce or meat seasoning
			1/2 lb tomato cut in wedges

        						Serves 4-6

			Heat oil in a frying and add crushed garlic and curry,
				stir-fry until it begins to simmer and smell.
			Do not burn.

			Add salt, scotch bonnet pepper, jerk sauce, escallion to
				stir-fry for 1 minute.

			Add water and potatoes simmer until potatoes are cooked
				and add shrimp.

			Cook for no longer than 5 minutes.

			Add diced onions, sweet pepper and cornstarch mixed
				with tablespoon water.

			Continue to cook, stirring constantly until gravy thickens
				(if too thick add a little water)

			Turn off heat and stir in tomato wedges and serve with
				white rice