Shrimp Skewers, Raw, Peeled & Deveined

BROIL: PREHEAT THE BROILER. BRUSH EACH SKEWER WITH OIL OF CHOICE AND SEASON TO TASTE. USING A FLAT BROILING PAN OR METAL COOKING SHEET, ARRANGE SHRIMP ON SHEET AND PLACE ON TOP RACK OF OVEN. BROIL FOR 3.5 - 4 MIN, THEN FLIP AND BROIL FOR AN ADDITIONAL 1.5 - 2 MIN. SHRIMP SHOULD BE WHITE BUT SLIGHTLY OPAQUE ON THE INSIDE WHEN DONE.

GRILL: PREHEAT GRILL AND BRUSH WITH OIL TO PREVENT STICKING. BRUSH EACH SKEWER WITH OIL OF CHOICE AND SEASON TO TASTE. GRILL FOR 3.5 - 4 MIN, THEN FLIP AND GRILL FOR AN ADDITIONAL 1.5 - 2 MIN. SHRIMP SHOULD BE WHITE BUT SLIGHTLY OPAQUE ON THE INSIDE WHEN DONE.

SAUTE: PREHEAT PAN ON MEDIUM HEAT. BRUSH EACH SKEWER WITH OIL OF CHOICE AND SEASON TO TASTE. SAUTE FOR 2 - 2.5 MIN, THEN FLIP AND SAUTE FOR AN ADDITIONAL 1 - 1.5 MIN. SHRIMP SHOULD BE WHITE BUT SLIGHTLY OPAQUE ON THE INSIDE WHEN DONE.

PERISHABLE

KEEP FROZEN

DO NOT REFREEZE

REMOVE PRODUCT FROM PACKAGING PRIOR TO THAWING. PLACE IN COVERED CONTAINER IN THE REFRIGERATOR FOR APPROXIMATELY 10-12 HOURS OR OVERNIGHT. ONCE FULLY THAWED, SKEWERS ARE READY TO COOK.