Starting at the tail end, butterfuly each shrimp, cutting to, but not through, outside of shrimp. Set aside. Combine lime rind and next 5 ingredients (lime rind thorugh chili oil); stir well. Combine 1/3 cup marinade with shrimp in a large zip- lock plastic 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 skilleg coated with cooking spray over medium- high heat until hot. Add shrimp, saute 5 minutes or until done. Combine shrimp with pasta mixture, and toss gently. Sprinkle each serving with nuts. Serve warm or chilled. Recipe by: Cooking Light Posted to EAT-LF Digest by firstname.lastname@example.org on Apr 26, 1999,
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|Serving Size: 1 Serving (402g)|
|Recipe Makes: 6|
|Calories from Fat: 138 (18%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||20 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 321.1mg||99 %|
|Sodium 609.7mg||21 %|
|Potassium 961mg||25 %|
|Total Carbohydrate 105.9g||31 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 98g|
|Protein 51.7g||74 %|
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Calories per serving: 766
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