Here's what's for Dinner Tonight!

Ingredients

• Marinated shrimp:
• 1/3 cup chopped fresh cilantro
• 3 tablespoons honey
• 1 tablespoon minced peeled fresh ginger
• 2 teaspoons grated lemon rind
• 2 teaspoons grated orange rind
• 2 teaspoons curry powder
• 1/4 teaspoon ground red pepper
• 1 1/2 pounds medium shrimp, peeled and deveined
• Cooking spray
• Broth mixture:
• 2 teaspoons vegetable oil
• 2 cups vertically sliced onion
• 4 garlic cloves, minced
• 1 jalapeño pepper, seeded and minced
• 2 cups (1-inch) cubed peeled butternut squash
• 2 cups water
• 2 teaspoons minced peeled fresh ginger
• 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
• 3 (16-ounce) cans fat-free, less-sodium chicken broth
• 4 cups torn kale (about 1 small bunch)
• Remaining ingredients:
• 4 cups hot cooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti (about 8 ounces uncooked pasta)
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons sliced jalapeño pepper rings
• 6 lime wedges

Preparation

• To prepare marinated shrimp, combine first 7 ingredients in a zip-top plastic bag. Add shrimp to bag; seal. Marinate in refrigerator 30 minutes, turning occasionally. Remove shrimp from bag. Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add shrimp; cook 3 minutes or until done. Remove from pan; set aside.
• To prepare broth mixture, heat oil in pan over medium-high heat. Add onion, garlic, and minced jalapeño; sauté 4 minutes. Add squash and next 4 ingredients (squash through broth). Bring to a boil; cover, reduce heat, and simmer 10 minutes or until squash is tender. Add kale; cook 5 minutes.
• Place noodles into each of 6 large bowls. Top with marinated shrimp, broth mixture, 2 tablespoons cilantro, and sliced jalapeño. Serve with lime wedge