1 large onion, sliced into 1/4 inch slices
2 tablespoons olive oil
1 pound medium shrimp, peeled and deveined
1 small carrot, chopped
1 (15 ounce) can garbanzo beans
1/4 cup fresh lemon juice
1 teaspoon dried basil
1/4 cup soy sauce
1/3 cup chopped green bell pepper
2 teaspoons salt
1 teaspoon balsamic vinegar
1/4 teaspoon freshly ground black pepper
1 teaspoon tomato paste
1 1/2 tablespoons dried basil
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
4 tablespoons Dijon mustard
Heat olive oil in a large skillet or skillet over medium heat. Stir fry onion slices until golden; remove from skillet. Slide 2 tablespoons olive oil into skillet with shrimp, and place in pan and scramble.
Tear bottom of each shrimp lardly; place in remaining butter or margarine. Place onion slices over each shrimp. Pour lemon juice over shrimp. Simmer over medium heat for 5 minutes; stir in the brown sugar. Cook 2 minutes. Stir in the bell pepper.
Pour marinated green pepper and lemon juice into skillet; saute over medium heat for 2 minutes. Remove shrimp from pan. Let stand 1 minute. Drain shrimp and pat dry. Place shrimp in skillet with vinegar and balsamic vinegar; cook over medium-low heat for 2 minutes, stirring vigorously. Drain shrimp, reserving marinated green pepper and lemon juice.
Return shrimp to pan and drizzle orange marinade onto top. Reduce temperature to medium low heat, and heat slowly. Dredge shrimp in egg glaze and spread over seasoning mixture. Season with salt, pepper, garlic powder, tomato paste, basil and black pepper.
When shrimp are pulled from pan, drain excess water in pan by squeezing in remaining 1 tablespoon olive oil. Fry shrimp 10 to 15 minutes, turning once. Toss in garlic powder, tomato paste, basil and rice. Serve hot out of dish with celery salt rubs.