Curry Shrimp

21/2 pounds of shrimp, cleaned and deveined
2 medium  onions, chopped
1 red bell pepper, chopped
2 cloves of garlic, minced
2 plum tomatoes, coarsely chopped
2 tablespoons of grated ginger
2 cups of chicken stock
2 tablespoons of butter
2 tablespoons of light olive oil
1 tablespoon of fresh lemon juice
½ cup of Jamaican coconut milk
1 tablespoon of grated lemon zest
3 tablespoons of Jamaican curry powder
4 tablespoons of flour
Salt and pepper to taste

In a large skillet, add the olive oil and butter over medium heat. Add the garlic, onions, red bell pepper and Jamaican curry powder. Stir for about five minutes. Add in the  tablespoons of flour.
Pour in the chicken stock, lemon juice, lemon zest, grated ginger, tomatoes and salt and pepper to taste. Bring the sauce to a boil and then reduce the heat. Simmer for 20 minutes. Stir occasionally.
Add the deveined shrimp and cook for about 8-10 minutes. Pour in the coconut milk and stir well.  Serve over rice.