Serves: 4

12 medium shrimp, shelled and deveined
salt and ground white pepper to taste
2 tablespoons olive oil
1 medium green pepper, cut into fine strips
1 teaspoon curry powder
1/2 cup chopped tomatoes
6 peeled lychees
1/2 clove minced garlic
2 teasapoons lemon juice
1 teaspoon mango chutney

Cut shrimp into pieces and season with salt and pepper.
Heat oil in a frying pan. Sauté shrimp and green pepper over medium heat for 2 to 3 minutes. Dust with curry, add tomatoes.
Halve lichees and add along with garlic and lemon juice. Simmer, covered for 5 minutes.
Transfer to a bowl. Chill and stir in chutney.
Arrange on lettuce leaves and serve.

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