• 1 pound raw peeled and deveined shrimp
• 1/4 cup olive oil
• 4 garlic cloves, minced
• 2 tsp brown sugar
• 2 tsp soy sauce
• 1 tsp (or more) chili garlic sauce (Shiracha)

In a bag or bowl, mix together olive oil, garlic cloves, brown sugar, soy sauce, and chili garlic sauce. Toss Shrimp into marinade and set aside for 30 minutes.

Heat pan over medium high heat. Add shrimp and marinade to pan and saute utnil shrimp are pink.

• 1/4 cup grated parmesan cheese. (Or Chapel Hill Creamery Calvander cheese)

Add grated cheese to shrimp and toss to coat. Serve with pasta or rice

From insert card in Core Sound Seafood local shrimp.

Made Friday April 18 - good!