Each serving has one block of protein; no carbs.
In a shallow dish or resealable bag, mix together the lemon juice, soy sauce, mustard, garlic, agave nectar and curry paste. Add shrimp and seal or cover. Marinate in the refrigerator for 1 hour. Preheat a grill for high heat. When the grill is hot, lightly oil the grate. Thread the shrimp onto skewers or place in a grill basket for easy handling. Transfer the marinade to a saucepan, and boil for a few minutes. Grill shrimp for 3 minutes per side or until opaque. Baste occasionally with the marinade. Note: 1 serving=7g P (appetizer/snack) for 12, or 21g P for 4 (meal)