Servings: 4

16-20 count Black Tiger Shrimp (raw deveined) 16 to 20 count Black Tiger Shrimp (raw deveined)
1 TBSP Olive Oil 1 TBSP Olive Oil
1 TBSP Butter 1 TBSP Butter
1 TBSP Garlic (minced) 1 TBSP Garlic (minced)
¼ Tsp Salt ¼ Tsp Salt
¼ Tsp Pepper ¼ Tsp Pepper
1 TBSP Chili Flakes 1 TBSP Chili Flakes
1 TBSP Parsley 1 TBSP Parsley
1 TBSP Tamari Sauce 1 TBSP Tamari Sauce

Add olive oil to hot pan (med-high heat)
Add shrimps & sauté 2min
Turn shrimps over, reduce heat to medium, sauté 2 to 3min
Turn shrimps upright and sauté for 1min
Move shrimps to outside of pan, add butter, garlic, salt & pepper - sauté until garlic is golden then add chilli flakes
Toss shrimp around pan, add Tamarind and parsley and sauté for another minute then serve