(31-40 per pound), peeled and deveined, 2 teaspoons minced fresh gingerroot, 1 garlic clove, minced, 1 medium sweet red pepper, chopped, 1 medium carrot, finely chopped, 1/2
cup chopped onion, 1 can (20 ounces) unsweetened pineapple tidbits, drained, 2 cups cooked rice, room temperature, 6 green onions, chopped, 1/2 cup finely chopped salted
peanuts, Lime wedges. Combine sugar, curry powder, and soy sauce. Heat 1 tablespoon of oil in a large pan over medium-high heat. Stir-fry the shrimp for 2 to 3 minutes, or until they
become pink. Take out of the pan. Heat the last tablespoon of oil in the same pan over medium-high heat. Add the garlic and ginger and heat for approximately 10 seconds, or until
fragrant. Stir-fry the onion, carrot, and pepper for two minutes. Add the shrimp and pineapple and stir. Stir in the rice and soy sauce mixture. Cook over medium heat, stirring
to blend and break up any rice clumps. Add the green onions and stir. Serve with lime wedges and a sprinkle of peanuts.