Curried Shrimp with Sugar Snap Peas

1 tablespoon olive oil

1 1/2 pounds large shrimp, peeled and deveined

8 ounces sugar snap peas or snow peas

1 tablespoon Curry Powder

1/2 teaspoon

Garlic Powder

1/2 teaspoon salt

1 can (14 ounces) lite coconut milk

2 tablespoons white wine

2 teaspoons lime juice

1 tablespoon cornstarch

3 green onions, sliced

Heat oil in large skillet on medium-high heat. Add shrimp and sugar snap peas; sprinkle with curry powder, garlic powder and sea salt. Cook and stir 5 minutes or until shrimp begins to turn pink.

2. Stir coconut milk, wine and lime juice into cornstarch in small bowl until smooth. Add to shrimp mixture. Stirring constantly, bring to boil on medium heat and boil 2 minutes. Sprinkle with green onions. Serve over rice, if desired