Begin by washing and chopping the fresh peaches and cucumber into bite-sized pieces. In a large bowl, combine these chopped fruits and vegetables with freshly squeezed lime juice and torn mint leaves. Toss gently to coat, and let sit for about 5 minutes.

In a medium bowl, add the peeled and deveined shrimp. Sprinkle in the curry powder, smoked paprika, garlic powder, and cayenne, and toss until thoroughly coated. Let sit while prepping the skillet.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Once hot, add the seasoned shrimp and sauté for about 3-5 minutes, until pink and opaque. Add a tablespoon of butter and honey during the last minute, if desired.

Plate the shrimp over rice, if desired, and serve the peach salad alongside.