1. Mix together all sauce components & keep chilled until ready to use.

COOKING SHRIMP

2. Prep your shrimp & vegetables while your starch of choice is cooking.
3. Prepare your vegetables by cutting into similar sizes & shapes, so that they will cook evenly.
4. Separate the “hard” veggies from the “soft” indifferent bowls.
5. Heat a large (12-inch) sauté pan with 2 tbl. Canola oil. Get it nice and hot.
6. Add shrimp to hot pan & do not overcrowd the pan! Shrimp should sizzle when placed in pan.
7. Cook 2½ minutes per side. Remove and set aside.

COOKING VEG

8. Wipe out excess oil and add 2 tbl. clean oil and heat pan.
9. Add a single layer of the hard veg and allow to cook. Stir every 30 seconds. *They are done when they are no longer raw, but still crisp*
10. Remove hard veg from pan & reserve in a bowl. Add a bit more oil to pan.
11. Add your soft veg in one layer and allow to cook over high heat. *This should take no longer than 30 seconds*
12. Remove the soft veg to the bowl.

FINISHING THE DISH

13. Put pan back on heat and add ¼ - ⅓ cup of Mother-in-Law Sauce.
14. Bring to a quick simmer. Then add shrimp, scallions, and veggies back to pan and toss together well. Everything should be coated in the sauce.
15. Serve immediately and top with Cilantro leaves.

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