| 2 | tb | Olive oil |
| 8 | | Extra large or jumbo shrimp with tails; peeled and deveined |
| | Coarse salt and freshly ground pepper; to taste |
| 1 | tb | Basil; very thinly sliced |
| 1/4 | | Scotch bonnet pepper; seeded and julienned |
| 2 | | Cloves garlic; finely chopped |
| 1/2 | sm | Onion; chopped |
| 1/4 | c | Dry white wine |
| 2 | tb | Curry Sauce; Recipe follows |
| 1/2 | c | Unsweetened coconut milk |
| 1 | | Whole coconut; halved |
| 1 1/2 | c | Cooked white rice |
| | Plantain chips for garnish; optional |
| | CURRY SAUCE |
| 1/2 | c | Vegetable oil |
| 2 | tb | Curry powder |
| 1 | lg | Onion; chopped |
| 1 | | Clove garlic; finely chopped |
| 1 | | Whole green bell pepper; seeded, fine chopped |
| 1 | | Scallion; trim, finely chopped |
| 1 | | Sprig thyme |
| 6 | oz | Unsweetened coconut milk |
