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Marie-Galante Asparagus and Shrimps

7 asparagus spears 10 large shrimps 3 cloves of garlic 1 tablespoon of curry (Colombo) ½ of a red and yellow bell pepper a pinch of thyme a pinch of Italian seasoning 1 tablespoon of Savory Hot Pepper sauce 1 tablespoon of Sweet Ting Chutney 1/4 cup of chicken stock Breadfruit Tree Restaurant www.breadfruittree.com 8095 Rio Blanco Road Stockton, CA 95219 209-952-7361 Saute bell peppers and asparagus until medium tender. Add shrimps, garlic, curry, Italian seasoning thyme and the chicken stock, let it saute for 2 more minutes. Then, add the Sweet Ting chutney, the Savory hot Pepper sauce. Add salt to taste. Serve with rice or potatoes.