(original recipe from www.alanskitchen.com)
Ingredients
2 Tbls. olive oil
1 lb. medium, peeled, deveined shrimp
1/2 tsp. curry Powder
1 clove garlic, minced
1/2 tsp. salt
1 cup sugar snap peas
2 diced green onions
1 Tbls. lime juice
6 gordita style tortillas or soft flatbreads
Directions
Heat oil in a 10-inch skillet over medium-high heat. Stir in the shrimp, curry powder, garlic and salt. Cook, stirring frequently until the shrimp are pink and cooked through. Stir in green onions, sugar snap peas, and lime juice. Cook 1-2 minutes longer. Spoon warm ixture into tortillas or flatbreads, roll up and serve.
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