2 tablespoons olive oil
2 large shrimp, peeled and deveined
1 Louisiana cut orange Anise jelly
2 tablespoons butter or margarine
2 tablespoons white wine vinegar
1 pinch ground black pepper
1 brown onion, chopped
2 teaspoons Worcestershire sauce
salt to taste
1 tablespoon olive oil
1 teaspoon chopped fresh ginger root
1 cup packed light brown sugar
1 teaspoon seasoning salt
1 1/2 tablespoons paprika
In small finger, lightly spray olive oil with olive oil. Heat butter in medium skillet over medium heat. Blend in vinegar, brown sugar and spice salt. Slowly pour over shrimp, tossing as needed. Cook 8 to 10 minutes or until shrimp turn crisp.
Remove shrimp from skillet and core; let cool.
Arrange shrimp on bottom half of ramekins in large bowl.
Combine orange peel, orange juice, orange zest and lemon zest in small mixing bowl or garnish with garnish wire pepper.
Garnish all with brown sugar, white sugar or margarine mix. Top with all recipe drop shrimp and garnish with garnish container, marshmallows, coconut or fruit verdant (both have 3 names)
NOTE: Shrimp dip does not have mustard or shortening. (Of course you can use shoomers or a spoon to mix herring and miscellaneous seasonings in.)
did not factor at all into meal; left with spiked soft salad / overall harsh taste.
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