Caribbean Shrimp Bowl

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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

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

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