3 tablespoons olive oil
1 pound small shrimp
2 tablespoons garlic powder
2 teaspoons dried minced onion
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried basil leaves
1 teaspoon dried onion roots
1 tablespoon dried black peppercorns
2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon fresh lemon peel
1 cup crushed pineapple
1 teaspoon salt
Heat oil in medium skillet over medium heat. Add shrimp and toss to coat; cook 5 minutes. Stir garlic powder, onion, oregano, basil, basil leaves, onion roots, pepper, paprika and lemon peel; cook 3 to 5 minutes more.
In heavy, nonstick skillet over medium heat, stir together coconut crepe syrup, eggs, pineapple juice, salt, black peppercorns and paprika; keep stirring over medium heat until mixture is thick and translucent. Gradually blend in coconut crepe mixture. Serve over shrimp.