Cooking Instructions

1. Marinate the shrimp with 2 tablespoons of olive oil and the curry powder in a re-sealable plastic bag for approximately 15 minutes.
2. In a large sauté pan over medium-high heat, heat the remaining 1 tablespoon of olive oil until hot. Add the sliced red pepper and green onions, stirring for 1-2 minutes.
3. Add the garlic and cook for another minute. Remove the red pepper mixture from the pan and set aside in a bowl.
4. Place the pan back over the heat. When hot, add the shrimp mixture; stir until shrimp is done. Pour in the orange juice. When it starts to boil, add the cornstarch mixture and thicken, stirring constantly.
5. Add the red pepper mixture back in and stir. Season with salt and pepper.

Serving Suggestion: serve over basmati rice and top with sliced almonds.