Season the raw shrimp with garlic powder, curry powder, black pepper, and salt. Let marinate for about 10 minutes.

Heat olive oil and butter in a large saucepan over medium-high heat. Add curry powder and 'burn' it for 2 minutes.

Sauté diced bell peppers and yellow onion for 3-4 minutes until soft. Add garlic, thyme, and scotch bonnet pepper for another 1-2 minutes.

Pour in the coconut milk and bring to a simmer, seasoning with salt and black pepper to taste.

Fold in the seasoned shrimp and cook for 2-3 minutes until shrimp is pink and cooked through.

If sauce is too thin, mix cornstarch with cold water, add to sauce, and simmer for another 2-3 minutes.

Remove from heat, discard whole scotch bonnet if used, and serve hot with rice or bread.