Skewered Shrimp with Curry

16-24 medium-sized shrimp
1/4 of a small, yellow onion
1 Granny Smith apple peeled, cored, and diced
3 tbsp. olive oil
2 tbsp. chopped parsley

CURRY:
1 tsp. tumeric
1 tsp. cumin
1 tsp. coriander
1 tsp. paprika
1 small dried red chili
1 tbsp. margarine

Mix all dried ingredients together. Put aside.

Place shrimp on skewers and place in a pan. Sprinkle with about one tablespoon
of curry mix and one tablespoon of the oil. Sprinkle with salt and mix
well. Reserve.

In a saute pan, add the oil, then add the onion, and cook until soft. Add the
remaining spice mix and cook over low heat for an additional five minutes.
Then cover with water, simmer for another additional five minutes. Remove
from heat and transfer to the blender or processor . Add 1 tbsp. of margarine
and puree.

Cook shrimp over high heat, either in a skillet or grill, until done (about two
minutes per side). Then drizzle with curry and parsley.