Peel shrimp and separate shrimp head .

Crush head , boil in chicken stock .

Reduce stock to 1/2 cup, strain and set aside.

In a bowl, combine shrimp, chili flakes, turmeric powder, apple cider vinegar and lemon juice. Set aside.

In a skillet, sauté garlic in olive oil and butter .Add mushroom , bell pepper and baby corn

Add shrimp mixture. When cooked ,add stock , reduce sauce . Add salt and pepper to taste.