1 pound Jumbo Shrimp
Sticky Soy Glaze
Liberty Health Sciences Hybrid Concentrate
2 tablespoons Olive Oil
2 tablespoons butter
¼ cup Dijon mustard
3 tablespoons light brown sugar
2 tablespoons Peach Jalapeno Jam
2 tablespoons soy sauce
1 tablespoon finely grated ginger
Salt and freshly ground black pepper
In a small saucepan, over medium heat, add the butter, brown sugar, jam, soy, garlic, ginger and pepper jam,
and cook just until the sugar dissolves.
Remove from the heat and whisk in the mustard, soy sauce, olive oil, and ginger, and set aside.
Preheat a saute pan on medium heat for 90 seconds, and season the prawns with salt and pepper to taste.
Add oil to the pan and let heat for 30 seconds, then place the prawns into the hot pan.
Cook for 1 minute, flip each prawn and brush your glaze on top of the prawns.
Cook for 1 minute, flip and glaze again.
Remove from the heat, top with more glaze and top with Mango Pico de Gallo, and serve.
Medicated Mango Pico de Gallo
20-30mg Balance Concentrate
1 cup tomatoes, diced
¼ cup red onion, finely diced
1 serrano chili, seeded and minced
2 tablespoons cilantro, finely diced
½ tablespoon red vine vinegar
½ lime, juice only
salt and fresh ground pepper to taste
Put all of the ingredients, except the tomatoes, into a large bowl, and mix thoroughly, and set aside for 5 minutes.
Add tomatoes, mix thoroughly, let sit for 15 minutes, mix and serve.
We will be making a Shrimp Quesadilla with the “Leftovers”
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