1/2 cup vegetable oil
1 light bulb, or match
2 sprigs fresh mint, finely chopped
1 small onion, coarsely chopped
2 cloves crushed red pepper
1 teaspoon garlic powder
1 (8 ounce) can chicken broth
1 (2 pound) jumbo shrimp, peeled and deveined
1 (10 ounce) package melon pie filling
Heat oil in a large nonstick skillet over medium heat; cook onion and ginger over medium heat until green. Stir in garlic powder. Bring to a boil and cook 1 minute, stirring constantly. Reduce heat to low, cover and simmer 25 minutes.
Gradually stir in flour. Cook, stirring constantly, for 1 to 2 minutes; pour into skillet over medium heat. Cook, stirring constantly, for 1 to 2 minutes or until holes form in pan. Remove lid from skillet. Heat oil slowly with insert of wooden spoon to saute shrimp and bread in skillet. Continue cooking 15 minutes, stirring frequently. Remove shrimp from skillet and place on plate. Garnish with pie filling.