- Prep Time
- 15 mins
- Total Time
- 20 mins
- Extra Virgin Olive Oil
- Red onion, sliced
- Chopped each red, yellow and orange peppers
- Moroccan Spice Blend
- Frozen raw Shrimp (31/40), defrosted and peeled
- Garlic, minced
- Flame Roasted Red Pepper Tapenade
- Each lemon juice and minced parsley
- Hot sauce or more to taste
- Lemon wedges
Heat oil in a large skillet over medium-high heat. Add onions and sauté until lightly softened, about 2 minutes.
Stir in peppers and Moroccan Spice Blend and sauté 1 minute.
Add shrimps and garlic; sauté until shrimps are firm and pink in colour, about 2 minutes.
Stir in tapenade and heat through. Season with lemon juice and parsley and add hot sauce to taste. Garnish with lemon wedges.
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Nutritional Facts Per Serving
- 3 g
- 4 g
- 8 g