1. Cook Shrimp according to package directions.

2. Garnish on platter with lime wedges and chopped cilantro

3. For citrus mayo, mix 1/2 cup of mayo with 1 tsp each of lemon juice, lime juice, and orange juice, and mix in some grated lemon zest, lime zest, and orange zest.

4. For sweet chili sauce, combine all ingredients in a pot. Bring to a boil and let cool

5. Serve with sweet chili dipping sauce, a citrus mayo, and extra thai chili peppers on the side as optional


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1 package of Gorton’s Butterfly Shrimp

3 limes

1/4 cup chopped cilantro

1 lemon

1/2 cup mayo


For Sweet Chili Sauce:

1/3 cup rice vinegar

1/3 cup water

1/3 cup honey

1 tablespoon siracha OR 1-2 tablespons dried red chili flakes

1 1/2 teaspoons finely minced garlic

1 teaspoon tamari or soy sauce

2 teaspoons cornstarch dissolved in 1 tablespoon water (the sauce will thicken more once cooled).

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