Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Add onion; saute 3 minutes. Add cumin, chili powder, shrimp, and garlic; saute 4 minutes.
Remove from heat, and add butter, salt, and hot sauce. Stir until the butter melts. Stir in juice and green onions. Garnish with lime wedges, if desired.
Serving
Suggestions
Serve over brown or yellow rice.
Originally Submitted
9/16/2010
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