INGREDIENTS
- 2 tablespoons olive oil or vegetable oil
- 12 ounces medium-small peeled and deveined shrimp (41-50 shrimp per pound), defrosted if frozen
- 3 tablespoons Red Chile Adobo
- 3 green onions, cut crosswise into ¼-inch pieces
- 1 tablespoon agave syrup or honey
INSTRUCTIONS
In a very large (12-inch) skillet or wok, heat the oil over medium high. Toss the shrimp with the Adobo until thoroughly coated, then add to the hot oil. Stir-fry the shrimp until crisp-tender and only a hint of translucency remains at the center , usually 3 or 4 minutes. During the last minute of cooking, add the green onions. When the shrimp are done, drizzle with the agave syrup or honey, toss until evenly coated and you’re ready to serve.
