Instructions: Thaw shrimp if needed. Peel and devein if needed. Toss the shrimp with the garlic and spice blend and marinate for at least 10 minutes at room temperature. (See tips).

Heat a wok or skillet. When hot, spray the bottom and add the shrimp. Do not stir: separate the shrimp so that they do not tough. Allow to brown without stirring for 2 to 3 minutes. Turn the shrimp and arrange so that they cook the other side. Then move the shrimp up the side of the pan and add the vegetables all at once and saute until hot (2 minutes at most). Deglaze with the broth. Add the cilantro. Stir to combine. Serve at once.

TIP - C&W brand packages a blend of corn, small black beans, mild poblano peppers, roasted red bell peppers and onions. Its great in hot and cold relish recipes; or added to soups.

TIP - Since cilantro plays on the tongue, substitute parsley or mild basil and add some orange zest.

Description: "C&Ws Southwest blend of corn, black beans, peppers and onions sauteed with shrimp"

NOTES : Good dish served anytime! Fast. Easy to pair with other foods. Try this served with lettuce and warmed corn tortillas. Or pair it with tomato risotto: start the shrimp when the diced tomatoes and last of the broth are added to the risotto.

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