2 onions, chopped
1/2 green pepper, chopped
2 tbsp. butter
Dash of curry
2 tbsp. lemon juice
1 lb. raw shrimp
2 egg whites
1/2 tsp. salt
1 c. mayonnaise

Saute' onion and pepper in butter and curry until onions are transparent. Add lemon juice and shrimp. Cook over medium heat until shrimp are firm and white. Beat egg whites and salt until stiff. Fold in mayonnaise and shrimp mixture. Turn into individual casseroles. Bake at 350 degrees for 15 minutes or until puffed and golden. Serve over rice.