"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 1/2 lbs. jumbo shrimp, peeled and deveined 2 T. ginger preserves Juice of 2 limes 1/2 c. coarsely chopped cilantro leaves
Heat 2 T. olive oil over medium heat in skillet. Add shrimp and stir fry until partially cooked, 1 to 2 minutes. Stir in ginger preserves and cook until shrimp are pink and firm, about 2 minutes more. Remove from heat and toss with lime juice and cilantro; season to taste with salt and pepper.
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