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Ingredients
- Makes 4 appetizer servings
- Serve with cream cheese and a crusty loaf of warm French bread.
- 1 lb unpeeled, large raw shrimp (31/40 count)
- 3 Tbs butter
- 1 Tbs olive oil
- 2 garlic cloves, minced
- 1/2 cup fig or apricot preserves
- 2 Tbs refrigerated horseradish
- 2 tsp Dijon mustard
Preparation
Step 1
1. Peel shrimp, devein, if desired
2. Melt butter with oil in a large skillet over medium-high heat; add shrimp and garlic, and saute 2 minutes. Increase heat to high; stir in fig preserves, horseradish, and mustard, and saute 1 to 2 minutes or just until shrimp turn pink. Remove from heat, and serve immedately.
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