- 2 tsp. dark brown sugar
- 1 tsp. cumin
- 1/4 tsp. red pepper
- 1/2 tsp. powdered garlic
- 1 1/2 lb. large shrimp, peeled & de-veined
- 4 Tbsp. olive oil
- 1 jar Stripling’s Vidalia Onion Red Peach Salsa
Mix brown sugar, cumin, red pepper, garlic, and 2 tablespoon of the olive oil in medium-sized bowl. Toss in shrimp, and try to make sure all get coated with the oil and spices. Cook shrimp in a skillet or saute pan which is greased with the remaining 2 tablespoons of olive oil. As shrimp nears completion of cooking, add in entire jar of Stripling’s Vidalia Onion Red Peach Salsa* and heat to desired warmth. Remove from heat, and serve together. *Salsa could also be served at room temperature or even chilled over cooked shrimp depending on personal preference.