Gulf Shrimp, Raw, Wild Caught, Shell & Tail-On, Colossal

COOKING DIRECTIONS THAW BEFORE COOKING. FOR FOOD SAFETY, COOK THOROUGHLY TO AN INTERNAL TEMPERATURE OF 145°F AS MEASURED BY A FOOD THERMOMETER. COOKED SHRIMP SHOULD BE OPAQUE. COOKING TIMES MAY VARY DEPENDING UPON THE SIZE OF SHRIMP AND COOKING METHOD. FOR BEST RESULTS, CONSUME WITHIN 24 HOURS IF STORED UNDER REFRIGERATION.

1. ADD OLIVE OIL, SOY SAUCE, LEMON JUICE AND ZEST, GARLIC, GINGER AND SHRIMP TO A RESEALABLE BAG. MARINATE IN REFRIGERATOR MIN 1 HR. 2. GRILL SHRIMP 4 MINUTES PER SIDE. 3. SERVE WITH LEMON WEDGES, PEEL SHRIMP & ENJOY.

PERISHABLE

KEEP FROZEN

DO NOT REFREEZE

EASY THAW THAW BAG OVERNIGHT IN THE REFRIGERATOR OR REMOVE SHRIMP FROM BAG AND THAW IN A COLANDER OR STRAINER UNDER COLD RUNNING WATER FOR ABOUT 3 MINUTES. USE IMMEDIATELY.