Cook on indirect medium heat. Melt butter in small pan over medium - high heat. Stir in onion, dill weed, curry powder and garlic powder; cook 5 minutes. Makes about 1/2 cup. Thread shrimp on six 12 inch skewers, leaving space between pieces. Place shrimp on lightly greased cooking grate. Cook until shrimp turn pink and are tender, 4 to 5 minutes, depending upon size. Turn skewers of shrimp once and brush with curry butter halfway through cooking. Arrange shrimp on serving plate garnish with lime wedges and dill.
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|Serving Size: 1 recipe (1022g)|
|Recipe Makes: 4|
|Calories from Fat: 972 (55%)|
|Amt Per Serving||% DV|
|Total Fat 107.9g||144 %|
|Saturated Fat 61.3g||306 %|
|Monounsaturated Fat 26.4g|
|Polyunsanturated Fat 9.5g|
|Cholesterol 1605.9mg||494 %|
|Sodium 1981mg||68 %|
|Potassium 1736.3mg||46 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 10.1g|
|Protein 183.5g||262 %|
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Calories per serving: 1777
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