Ingredients:

-1/2 lb large shrimp, peeled
-6 bamboo skewers, soaked in water
-1 tablespoon fresh lime juice
-1/2 tablespoon honey
-1 teaspoon Thai Kitchen Red Curry Paste
-sliced green onion tops

1. Rinse shrimp and pat dry
2. To butterfly, carefully make a cut along the edge of each shrimp, cutting almost all the way through; lay flat
3. Thread two shrimp onto two bamboo skewers; repeat with remaining shrimp and set aside
4. Stir together remaining ingredients in a bowl
5. Cook shrimp on a lightly oiled grill over medium heat for 4 to 6 minutes, turning several times
6. Brush with curry mixture during the last few minutes of cooking
7. Garnish with green onion tops and serve over steamed rice