- 2 pounds uncooked Shrimp, peeled & deveined
- 4 tablespoons Adam’s Reserve Citrus Seafood Rub
- 1/4 cup Extra Virgin Olive Oil
- 1 bottle Cookwell & Company Teriyaki Glaze
- 2 bunches Green Onion, sliced
- Jasmine Rice
Cook Rice according to package directions
Heat Olive Oil in heavy skillet, season Shrimp with Citrus Rub
Saute in Olive Oil until just turning pink, add Green Onion and Teriyaki Glaze, heat until bubbling
Serve over Rice