Shrimp Sauteed with Peruvian Pepper Jam

  • 1 lb large shrimp, deveined and peeled
  • 1/4 cup Divina Peruvian Pepper Jam
  • 3 tbsp extra virgin olive oil
  • cilantro, for garnish
  • toasted sesame seeds, for garnish
  • salt and pepper, to taste
  • lime wedges
  1. Pat shrimp dry using paper towels, then season with salt and pepper
  2. In a small bowl, whisk together Peruvian Pepper Jam and olive oil
  3. Heat a 12-inch cast-iron skillet over medium-high heat. Place shrimp in an even layer in pan, and cook until almost done, about 2 minutes. Turn shrimp over.
  4. Brush Peruvian Pepper Jam mixture over shrimp and cook until firm to the touch, about 2 minutes.
  5. Plate shrimp over white rice and garnish with sesame seeds and cilantro. Place lime wedges on side for each serving.