1/2 cup olive oil
1/2 cup chopped green onion
1 tablespoon chopped fresh ginger root
1 teaspoon chopped fresh garlic
1 tablespoon chopped fresh lemon pepper
1 teaspoon papaya paste
1 teaspoon monosodium glutamate
3/4 cup fresh lime juice
1 teaspoon lemon zest
1 teaspoon lemon juice
1 teaspoon red food coloring
1/2 cup chopped red pepper
1/2 cup chopped fresh spinach
1/4 cup chopped fresh pineapple
8 (4 ounce) fillets shrimp
Heat olive oil in a large nonstick skillet over medium heat. Saute green onions and ginger and garlic until golden brown. Remove from skillet and stir in lemon pepper, papaya paste, sblaster, monosodium glutamate, lime juice, lemon zest, lemon juice and red food coloring. Cook until zesty with a slotted spoon and mixture begins to thicken.
Stir in red pepper and spinach. Stir in pineapple and shrimp.
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