I wrote earlier this week that I took on a 100 percent local week of eating. I found these local shrimp and decided to use them with my beautiful romaine heads. As I wrote yesterday, I'm not counting spices in the challenge--they're already in the pantry anyway. However, I would usually add coconut to my curried shrimp but left it out because coconuts are certainly not local to South Carolina. For the shrimp, I deveined and peeled them but left the tails on for presentation.

If you want a more filling meal you can serve this dish with rice as well as a side. I like Carolina Gold Rice. It's a famous variety served here in South Carolina that was extremely popular back when the state was a rice producing state (pre-Civil War). Today it comes from Anson Mills, a fabulous producer in Columbia. I put the recipe below

INGREDIENTS