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A succulent and spicy appetizer or small plate fare.
Prep Time: 10 minutes
Total Time: 10 minutes
Makes: 4 servings (4-5 shrimp each)



    • 2 tablespoons Hunt’s Tomato Paste
    • 2 tablespoons Asian chili garlic sauce
    • PAM Professional No-Stick Cooking Spray
    • 1 pound medium shrimp (16 to 20 count), peeled and deveined
    • 1 lime, cut into wedges


Combine tomato paste and chili sauce in small bowl.

Spray wok or large skillet with cooking spray; heat over high heat until hot.

Add shrimp; cook 5 minutes, or until shrimp turn pink, stirring frequently.

Add tomato paste mixture; toss to evenly coat shrimp.

Divide shrimp evenly among 4 serving plates.

Squeeze 1 lime wedge over shrimp on each plate before serving.

Serve with additional lime wedges.

Recipe courtesy of Hunt’s Tomatoes (


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