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1 tablespoon lime juice
2 tablespoons honey
4 drops liquid smoke flavoring
1 teaspoon lemon pepper
1/8 teaspoon curry powder
1 pound peeled/deveined large shrimp (thawed, if needed)
1 tablespoon garlic butter
1. Combine all ingredients (except shrimp and garlic butter) in medium bowl.
2. Pat shrimp dry and stir into mixture; let stand 10 minutes to marinate. Wash hands.
3. Preheat large sauté pan on medium-high 2-3 minutes. Place butter in pan; swirl to coat. (Pan should sizzle.) Add shrimp; cook 4-5 minutes, stirring frequently, or just until shrimp turn pink and opaque. Serve over rice.
CALORIES (per 1/4 recipe) 178kcal; FAT 5g; CHOL 177mg; SODIUM 296mg; CARB 10g; FIBER 0g; PROTEIN 23g; VIT A 6%; VIT C 7%; CALC 6%; IRON 15%