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“Original recipe was to cook this on the grill.....but it is HOT OUTSIDE ! So, instead I cooked this up on the grill. Reducing down the leftover juices and adding Cooked Rice to serve with the shrimp.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place shrimp in a baggie, adding remaining ingredients together with the shrimp. Marinate for 3 to 4 hours.
  2. On stove top heat up a cast iron skillet sprayed with Canola Oil Spray.
  3. Remove Shrimp from marinade to the heated skillet, saving the juices left in the bag.
  4. Once the shrimp are warmed up, curled and pink, remove them to serving platter.
  5. Add the reserved marinade to the skillet and cook down until the juices have thickened.
  6. At this point you can either add rice to the pan, stirring to combine.
  7. or you can plate by first placing the rice, then top with the shrimp and pour the reserved reduced juices over and serve.

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