About 20 oz. peeled shrimp
4 tbsp. olive oil
1/2 c. diced green pepper
1/2 c. diced onions
1/2 c. pineapple juice
1/2 c. tomato sauce
1/4 c. soy sauce
1/2 tbsp. ginger
1 tbsp. curry powder
2 cloves garlic
2 tbsp. mustard
3 whole bay leaves
1/2 tbsp. black powder
Salt to taste

Wash shrimp and soak in pineapple juice for a few minutes. Heat olive oil in large skillet on medium heat. Saute green peppers and onions for about 3 minutes until vegetables are barely cooked, then add shrimp. Stir fry until it turns from translucent to white. Add tomato sauce, soy sauce, mustard, garlic, ginger, curry powder, bay leaves and black pepper. Cook on low heat for about 5 minutes. Serve over steamed rice with a dash of garlic.

Variation: Add 1/8 cup white wine with the tomato sauce and other ingredients.