Ingredients:
- 4 tablespoons water
- 2 tablespoons Melinda’s Jalapeno Ketchup
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon Heavenly Jalapeno Honey
- 2 tablespoons Scorpion Pepper Sauce
- 1/4 teaspoon ground ginger
- 1 tablespoon rice oil
- 1/4 cup sliced green onions
- 4 cloves garlic, minced
- 12 ounces cooked shrimp, tails removed
Instructions:
- In a bowl, stir together water, Melinda’s Jalapeno Ketchup, soy sauce, cornstarch, Heavenly Jalapeno Honey, Scorpion Pepper Sauce, and ground ginger. Set aside.
- Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.
