Rachaelraymag.com. very quick and easy to make. serve over coconut rice.more
pounds jumbo shrimp, peeled and deveined
tablespoons ginger preserves
Juice of 2 limes
cup coarsely chopped cilantro leaves
tablespoons olive oil
In a large skillet, heat 2 tablespoons extra-virgin olive oil over medium-high heat. Add the shrimp and stir-fry until partially cooked, 1 to 2 minutes. Stir in the ginger preserves and cook until the shrimp are pink and firm, about 2 minutes more. Remove from the heat and toss with the lime juice and cilantro; season to taste with salt and pepper.