1. Shell, de-vein and rinse shrimp, drain and set aside. 2. Heat 2 Tbsp butter in skillet(I use a wok) over medium-high heat and saute onions and garlic. 3. Add the Shrimp and cook until mostly pink. 4. Add the lemon zest and lemon juice from one lemon and stir. Cook for about a minute. 5. Add the tomato sauce, ketchup, brown sugar, red wine vinegar, mustard, chili powder, paprika and cumin. Cook over medium heat for 5 to 8 minutes or until hot. 6. You can place cooked rice on individual plates and shrimp mixture over or you can combine them together in one pan and serve. 7. Top with fresh chives if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
