9 oz medium sized shrimp
1/4 C Half-and-Half
1 T Raye’s Hot & Spicy Mustard
1/8 tsp cumin
1/4 tsp curry powder
1 tsp olive oil
1 garlic clove, minced
Shell and de-vein shrimp, leave last segment of tail in place. Mix half & half with mustard, cumin and curry powder. Heat oil in skillet, add shrimp and cook 2-3 min. until shrimp turns pink, add half & half mixture and bring to boil, reduce heat and simmer 1-2 min. until liquid thickens slightly. Remove shrimp to serving plate. Cook sauce until liquid reduces by half, pour over shrimp. Garnish with fresh parsley. Great served with rice and salad. Serves two.
