2 pounds large shrimp, peeled and deveined
1 teaspoon grated lime rind
3 tablespoons fresh lime juice
3 tablespoons low-sodium soy sauce
3 tablespoons red curry paste
3 tablespoons brown sugar
1 tablespoon chili oil or vegetable oil
1 1/2 cups (2 x 1/4-inch) julienne-cut red bell pepper
1/2 cup thinly sliced green onions
1/3 cup minced fresh cilantro
1 cup fresh bean sprouts (about 2 ounces)
6 cups cooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti (about 8 ounces uncooked)
6 tablespoons chopped peanuts
Starting at the tail end, butterfly each shrimp, cutting to, but not through, outside of shrimp. Set aside.
Combine lime rind and next 5 ingredients (lime rind through chili oil); stir well. Combine 1/3 cup marinade with shrimp in a large zip-top plastic bag; seal bag, and marinate shrimp in refrigerator for 30 minutes.
Combine remaining 1/3 cup marinade, bell pepper, and next 4 ingredients (bell pepper through noodles) in a large bowl, tossing to coat.
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shrimp; saut? 5 minutes or until done. Combine shrimp with pasta mixture, and toss gently. Sprinkle each serving with nuts. Serve warm or chilled.
from Cooking Light.