Ingredients

• 1 lb peeled/deveined large shrimp
• 1 lime, for juice
• 1 teaspoon lemon-pepper seasoning
• ⅛ teaspoon curry powder
• 2 tablespoons honey
• 4 drops liquid smoke
• 1 tablespoon garlic-herb butter
• Hot, cooked white rice (optional for serving)

Steps

1. Thaw shrimp, if needed. Juice lime (1 tablespoon). Combine lime juice, lemon-pepper seasoning, curry powder, honey, and liquid smoke 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. Add shrimp; cook 4–5 minutes, stirring frequently, just until shrimp turn pink and opaque. Serve over rice, if using.

Ingredients

• 1 cup water
• 1 (6 oz) can pineapple juice
• 1 teaspoon kosher salt
• ⅛ teaspoon curry powder
• ⅛ teaspoon allspice (optional)
• 2 cups instant rice

Steps

1. Combine all ingredients (except rice) in medium saucepan. Cover and bring to a boil on high.
2. Stir rice into pan. Cover and remove from heat; let stand 5 minutes or until water is absorbed and rice is tender. Serve.