Butterflied Curried Shrimp

From my "Cooking Across America" cookbook - a recipe from the Rooftop Restaurant in Key West, Fla. The addition of banana and raisins sounds wonderful in this curry dish; although, I would not call this a "light" dish by any means. However, once in a while it is good to splurge and enjoy a tropical treat!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs  uncooked large shrimp
• 1  banana (not too ripe, on the green side)
• 1⁄3 cup raisins
• 1  tablespoon curry powder
•  salt and pepper
• 1⁄2-3⁄4 cup heavy cream
• 1  tablespoon  clarified butter
• 2  tablespoons  macadamia nuts, coarsely chopped for garnish (my change as original recipe calls for chopped tomato or red bell pepper, all are optional)
•  cooked rice

Directions

1. Peel, devein, and butterfly the shrimp. Cut the banana into thin 1/4 inch slices. Have the raisins, curry powder, salt, pepper, and thick cream at your side for a quick assembly during the brief time the shrimp are sauteing.
2. Melt the butter in a large skillet over low heat to prevent shrimp from curling. Place the shrimp cut side down. Quickly add the raisins, curry powder, salt and pepper, cream and banana slices. Gently stir together. Allow the mixture to simmer, uncovered, over very low heat for 2-3 minutes to cook and coat the shrimp. The shrimp should be a light pink - don't overcook.
3. Serve the shrimp on rice, or with rice at the side. Garnish with macadamia nuts or your choice of the above-mentioned garnishes (optional).