Grilled Shrimp And Eggplant Summer Noodle Bowls

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1/3 cup(s) apricot fruit spread

1/4 cup(s) ketchup

3 tablespoon(s) soy sauce

2 limes, divided

1 eggplant, cut into 1-inch chunks

1 pound(s) large shrimp, peeled, deveined and tails removed

1 8-ounce package(s) pad-thai-style brown rice noodles

2 cup(s) shredded carrots

1/2 cup(s) sliced green onions

1/4 cup(s) chopped fresh basil, cilantro and/or mint leaves

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