3 tbsp. butter
1 c. chopped onion
1 c. chopped, pared apple
1 clove garlic, crushed
1/4 c. flour
2 lbs. raw shrimp, shelled and deveined
1/2 lemon, sliced
1 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. pepper
21 oz. chicken broth
2 tbsp. lime juice
1 tbsp. salt
1 sm. onion, peeled and sliced
5 whole black pepper grains

Make curry sauce: In hot butter in large skillet, saute chopped onion, chopped apple, garlic and curry powder until the onion is tender, about 5 minutes. Remove from heat; blend in flour, 1 teaspoon salt, the ground ginger and pepper. Gradually stir in chicken broth, lemon juice and bring to boiling, stirring constantly. Reduce heat and simmer sauce, uncovered, 20 minutes, stirring it occasionally.

Cook shrimp in 1 quart boiling water, 1 tablespoon salt, the sliced onion, sliced lemon and whole black pepper grains. Drain shrimp, discarding cooking liquid. Add shrimp to curry sauce and simmer gently for about 15 minutes. Serve hot with fluffy white rice.