Spicy Citrus-Glazed Shrimp
|||1 cup The Perfect Purée of Napa Valley Mandarin Tangerine Concentrate, thawed|
|||2 lbs. shrimp (16/20 count) peeled, deveined and tails removed|
|||4 tbsp. Sriracha, or to taste|
|||2 tbsp. grapeseed oil|
|||2 tsp. honey|
|||sesame seeds (optional)|
| Method: |
|1.||In a small saucepan over medium heat, combine the puree, sriracha and honey. Stir to combine, and simmer for a few minutes. Set aside and keep warm.
|2.||In a large non-stick frying pan, heat the grapeseed oil on high until you see whips of smoke around the outside of the pan. Add shrimp to pan and shake until the shrimp is cooked through and have slightly-browned edges. Pour the glaze over the shrimp and toss to coat. Top with chopped cilantro and sesame seeds. Serve.