Curried shrimp with coconut milk

Ingredients
1 tablespoons olive oil
1 1/2 pounds large raw shrimp, shelled and deveined
1 yellow onion, chopped
1 teaspoon hymilaian salt
1 teaspoon freshly ground pepper
1 tablespoons Madras curry powder
2 cloves garlic, minced or pureed
3 inch piece of ginger, grated (2 tablespoons)
1 red pepper, cut into julienne
1 cup butternut squash, diced
1 - 13 ounce can coconut milk
1 bunch scallions, cut into 1 inch lengths

Directions
Heat large skillet over medium heat, then add 1 tablespoon olive oil. Add shrimp and cook until they just turn pink. Remove from pan and reserve. Add remaining 1 tablespoon olive oil to pan. Add onions and stir; cook 5 minutes until softened. Sprinkle 1/2 teaspoon salt, 1/2 teaspoon pepper, curry powder, garlic and ginger over the onions, reduce heat to low, and cook gently 5 minutes until onions are softened and translucent. Add red pepper and squash and cook 5 minutes. Add about 2/3 of the coconut milk and simmer, uncovered, 10 minutes to bring flavors together. Add shrimp back to skillet along with scallions, cilantro leaves and lime juice. Taste and adjust seasoning adding more pepper if necessary, adding more coconut milk if desired for a soupier consistency. Serve over brown rice.