Ingredients:
- 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
Directions:
- Pat shrimp dry using paper towels, then season with salt and pepper
- In a small bowl, whisk together Peruvian Pepper Jam and olive oil
- 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.
- Brush Peruvian Pepper Jam mixture over shrimp and cook until firm to the touch, about 2 minutes.
- Plate shrimp over white rice and garnish with sesame seeds and cilantro. Place lime wedges on side for each serving.
