Next Recipe  

2 tbsp. butter or margarine                    2 tbsp. MESQUITE MUSTARD
1 clove garlic, crushed                        1 tbsp. lemon juice
1 lb. fresh large shrimp, peeled and split lengthwise
1/4 tsp. tarragon            Hot cooked rice
2 tbsp. minced fresh parsley

Melt butter in large skillet. Add garlic and shrimp. 
Cook over high heat, stirring constantly, 1 to 2 minutes or until
shrimp curl. Remove from heat. Stir in parsley, MESQUITE MUSTARD,
lemon juice and tarragon. Serve immediately over rice. (4 servings)

Home | Request a Catalog | Contact Us | In the News

© 2007 Tres Chic Gourmet Foods Inc. - All Rights Reserved