Easy Curried Shrimp (SCD)

I like to keep a bag of shrimp in my freezer, it's so convenient. Just run the shrimp under cold water for 10 minutes while you're preparing the other ingredients. Then you're ready to go. This easy recipe was adapted from "Indian Cuisine" by Omana Jacob. It's part of a wonderful series of cookbooks by Wei-Chaun, a large Asian food manufacturer in Taiwan. They have a cooking school and scad of wonderful cookbooks on Asian cuisine. I picked up my first three in an Asian supermarket in Atlanta, I now have nine of them. If you want authentic Asian food at home these just can't be beat. While most would convert easily to the Gluten-free diet, the SCD is a little trickier.

1-2 lbs Shrimp, peel and remove tails
1 TBSP Cooking Oil
1 Cup Yogurt
1 or 2 Cloves Garlic, minced (optional)
1 TBSP Fresh Ginger, minced
1 TBSP Lemon Juice
1 teas. Chili Powder
1 teas Turmeric

Cilantro for Garnish

Heat oil in a wok or skillet over high heat. Add shrimp and cook until pink. Add the rest of the ingredients and cook until heated through. Garnish with cilantro.