Sugar Snap Peas and Shrimp Curry

1 tsp olive oil
2 TB curry powder(Yellow is great)
1.5 lbs raw shrimp(16-20 per pound)
2-3 cups snap peas
1 cup light coconut milk
1/4 cup lemon juice
1/2 tsp salt
Heat oil in a deep skillet or wok over medium heat. Add curry and cook,
stirring until fragrant. 1-2 minutes. Add shrimp and peas and cook for about 4
minutes. You want the peas to stay crisp. Stir in coconut milk, lemon juice,
and salt. Bring to a boil and cook a few minutes longer. This is a very quick
meal that tastes great with jasmine rice or sweet short grain brown rice.
Enjoy!