2 tablespoons butter
2 teaspoons curry powder
1 minced onion
1 teaspoon salt
1/2 teaspoon ginger
1 ½ tablespoons lemon juice
1 pound medium shrimp, peeled and deveined
1 1/2 cups plain yogurt
3 cups Rice; cooked
3 ripe avocados, peeled and halved
Major Grey’s Chutney, or homemade chutney
Melt butter in a pan over medium heat and add curry powder, onion, salt and ginger. Cook a few minutes and stir in lemon juice and shrimp. Stir until shrimp are just done, about 5 to 10 minutes, and gradually stir in the yogurt and heat through, do not boil.
Arrange a bed of rice on a large serving platter or 6 individual plates for an appetizer. Place avocado halves on top and fill with the hot shrimp mixture. Serve with chutney.