Shrimp with Savory Mango Peach Sauce
1 1/4 pounds raw shrimp, peeled and de-veined
1/3 Cup Stonewall Kitchen Mango Peach Jam
1/4 Cup fresh lime juice
1 tablespoon grated fresh ginger root
2 cloves garlic
2 tablespoons olive oil
1 tablespoon honey
1/4 Cup soy sauce
1/4 Cup green onion, chopped
- Combine all of the sauce ingredients, and mix until uniform.
- Add the prepared shrimp to the sauce and allow to sit 15-30 minutes in the refrigerator.
- Sauté the shrimp and sauce in a large skillet until the shrimp are pink and cooked through. Remove shrimp to a serving dish.
- Continue heating the sauce until it thickens slightly. Pour sauce over the cooked shrimp.