Heat Grace Vegetable Oil in a skillet. Add chopped garlic, curry powder and Grace Jerk Seasoning and cook for about one minute.
Add the shrimp and cook stirring constantly for about four minutes. Mix in the green escallion tops and the Grace Coconut Milk.
Combine cornstarch and water and fold into the mixture until it thickens.
Fold in the red and green sweet pepper, and the Grace Hot Pepper Sauce, and cook for one minute.
To Serve: Serve with Plain Rice and a Tossed Vegetable Salad.