NOTE If using shrimp, allow for five or six size 16⁄20 shrimp per person. Peel and devein the shrimp before using. Sauté the shrimp in a skillet over high heat with 1 tablespoon oil for a few minutes, just until they become opaque, before adding to the curry. Be careful not to overcook them, as they will get rubbery. VARIATION For a vegetarian version of this curry, serve with corn on the cob cut into 11 ⁄2-inch pieces. Boil the corn until tender, about 3 to 4 minutes, and then add to the curry. Bring the curry to a quick boil and serve. Allow for 2 or 3 pieces of corn per person.