Instructions: Heat curry powder in butter or margarine in a small saucepan 1 minute. Stir in flour, onion, garlic powder, salt and sugar; cook, stirring constantly, until bubbly. Stir in broth; continue cooking and stirring until sauce thickens and boils 1 minute. Remove from heat. Stir in lemon juice. Spoon into a small bowl. Thread each shrimp and a mandarin orange segment onto a toothpick. Serve with warm curry sauce.

Makes 10 to 12 servings.

Eunice Says: If you make the curry dip ahead, reheat it slightly just before serving.

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