Caribbean Okra and Shrimp

1 Tbsp Vinegar
1 Tbsp Soy Sauce
3 tbsp vegetable oil
2 tbsp curry powder
1 onion chopped
3 scallions White and Greens, sliced into 1 inch pieces
3 cloves garlic minced
1 red bell pepper chopped
1 Scotch Bonnet or hot chili pepper chopped or minced
1/4 tsp freshly ground pepper
14.5 oz can of diced tomatoes
2 Sprigs Fresh thyme or 1 tsp dry
1 Cup Water
1 lb okra trimmed, cut in 1 inch rings
1 lb large shrimp peeled, deveined
2 tbsp Lime Juice
1/2 tsp or more sea salt

Marinade shrimp in vinegar and soy sauce for 20 minutes.
Heat oil in large pot on medium-high heat. Add curry powder and cook, stirring constantly, 1 minute.
Add onion, green onion, garlic, red pepper, hot pepper, and black pepper. Cook until onions turn transluscent.
Stir in tomatos, thyme, water and okra. Cover the pot and bring to a boil over high, then reduce to a simmer for about 10 minutes. Avoid stirring too much since this will break up the okra.
Stir in the shrimp, lime juice and salt. Cover the pot , reduce to a simmer, and let cook until shrimp is cooked through & has turned pink - about 3 minutes.
Serve with Rice, Festival or Boiled Green Bananas.

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