Instructions: 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- 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 skillet 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.

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