Melt 2 tablespoons light butter in large nonstick skillet over medium-high heat. Add 2 tablespoons lime juice and chili powder and cook until bubbly. Stir in shrimp and cook, turning once, until pink, about 4 minutes (if using pre cooked shrimp, 2-3 minutes is fine). Add peas at this time too. Remove from heat; stir in 1 tablespoon of the cilantro.