6 c  Water

      2 lb Unpeeled medium-size fresh

           - shrimp
    1/2 c  Butter or margarine, melted

    1/3 c  All-purpose flour

      1 tb Curry powder

      1 cn Ready-to-serve chicken broth

           - (14 1/2-ounce)
  1 1/2 c  Milk

  1 1/2 ts Sugar

    1/2 ts Salt

    1/4 ts Ground ginger

      1 ts Lemon juice

           Hot cooked rice
           Assorted condiments
  Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp
  turn pink. Drain well; rinse with cold water. Peel and devein shrimp; set
  aside.
  Cook onion in butter in a large skiller over medium-high heat, stirring
  constantly, until tender. Reduce heat to low; add flour and curry powder,
  stirring until smooth. Cook 1 minute, stirring constantly. Gradually add
  broth and milk; cook over medium heat, stirring constantly, until mixture
  is thickened. Stir in sugar, salt, ginger, and lemon juice. Add shrimp,
  and cook until heated.
  Serve shrimp over rice with several of the following condiments: peanuts,
  sliced green onions, raisins, toasted coconut, and bacon pieces.
  Quote from the movie "Forrest Gump": "Bubba Gump Shrimp became a household
  name. We had a whole bunch of boats -- 12 Jennys -- a big warehouse, and
  even our own hat that said Bubba Gump on it. And we made more money than
  Davy Crockett."
  Source: The Bubba Gump Shrimp Co. Cookbook
  Typed by J. Matthews, Sept., 1995