Sweet and Spicy Shrimp
- 1 lb shrimp, deveined, peeled with tail
- 1 tbsp Expeller Pressed Canola Oil
- 2 tbsp Xagave
- 1 tsp hot chili sauce
- Sea salt
- Sweet Paprika
- 1 tbsp cilantro leaves, finely chopped
rinse and dry shrimp. Heat oil in a large sauté pan on a medium-high heat. When oil is hot, arrange shrimp in a single layer in a pan. Season with paprika and salt. Cook for approximately 2 minutes. Flip shrimp, season with paprika and salt then cook through (about 2 minutes). Remove from pan and set aside.
In separate medium sauté pan combine Xagave, chili sauce, and salt. Stirring constantly, bring to gentle boil and cook until sauce thickens slightly and deepens in color. Add shrimp to Xagave sauce and heat through. Garnish with cilantro leaves and serve alone or with steamed rice.
