Sweet and Spicy Shrimp for Two

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Tender shrimp sautéed in a spicy sauce of honey, balsamic vinegar, mustard and red pepper

  • 1/4 cup Parkay® Original-stick (1/4 cup = 1/2 stick)
  • 2-1/4 teaspoons honey
  • 1-1/2 teaspoons balsamic vinegar
  • 1-1/2 teaspoons Gulden's® Spicy Brown Mustard
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 pound large (21/30 count) raw shrimp, peeled and deveined

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  1. Melt Parkay in medium skillet over medium heat 3 minutes or until Parkay just starts to turn golden brown, stirring occasionally. Remove from heat. Add honey, vinegar, mustard and pepper flakes; stir with wire whisk until well blended.
  2. Return skillet to heat. Add shrimp; stir to coat evenly. Cook 4 minutes or just until shrimp turn pink, stirring occasionally.
  3. Spoon shrimp onto serving plate; top with mustard sauce.
Cook's Tips

Serve shrimp with angel hair pasta, if desired.

Cook's Tips

Serve shrimp with angel hair pasta, if desired.

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Nutrition Information
Calories: 275 View complete nutrition information
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