In large bowl of cold, salted water, soak brussels sprouts 10 minutes. Drain; trim ends and discard any bitter outside leaves. Cut each sprout in half lengthwise; thinly slice crosswise. In a large skillet, over medium high heat, melt butter. Add sprouts, salt and pepper; over high heat, saute 5 minutes or until sprouts start to brown. Add the water; cook, stirring 2 to 3 minutes, until sprouts are crisp-tender. Stir in lime juice. Origin: Susan Feniger & Mary Sue Milliken/City and Border Grill/LA, CA