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Yield:
2
Ingredients:
Instructions:
Instructions: Peel and devein the shrimp. Butterfly. Toss with olive oil, pepper and garlic salt. Set aside. .
Mix juice, horseradish, mustard, jam, and cornstarch together in a pyrex bowl. Microwave on high for 1 1/2 minutes. Stir to blend. Set aside. Heat a wok or skillet over a high setting. Spray the pan. When hot, add the shrimp; spread the shrimp so none touch; stir-fry about 3 minutes or until shrimp are pink. Add the sauce. Add water to thin if needed. Serve garnished with parsley. Serving Ideas : Celery Pilaf with Cinnamon and Orange; Sauteed Zucchini with Almonds and Lemon Thyme NOTES : A spicy orange and horseradish sauce provides an intriguing complement for shrimp. Email this Recipe:
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