Curried Shrimp with Sugar Snap Peas

1 tablespoon butter
1 pound large shrimp, peeled and deveined
1/2 pound fresh sugar snap peas or snow peas
1/2 to 3/4 teaspoon curry powder
1 teaspoon garlic salt
1 14-ounce can light coconut milk
2 tablespoons wine
1 tablespoon lime juice
1 tablespoon cornstarch
3 green onions, chopped

Melt butter in large skillet on medium-high heat.
Add shrimp and sugar snap peas; sprinkle with curry powder and garlic salt.

Cook and stir 5 minutes or until shrimp begins to turn pink. Stir in coconut milk, wine, and lime juice into cornstarch until smooth.

Add to shrimp mixture. Stirring constantly, bring to boil on medium heat and simmer 2 minutes. Sprinkle with green onions.

Serve over rice, if desired.
Yield: 4 servings
Source: McCormick & Co.