Ingredients:
- 1 lb large shrimp, peeled and deveined
- 1/4 cup Temecula Olive Oil Company’s Fresh Blood Orange Olive Oil
- 2 tablespoons Temecula Olive Oil Company’s Fresh Garlic Olive Oil
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, ends trimmed
- 3 green onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame seeds (optional)
Instructions:
- In a wok or large skillet, heat Fresh Blood Orange Olive Oil and Fresh Garlic Olive Oil over medium-high heat.
- Add shrimp and stir-fry until pink and opaque. Remove shrimp from the wok and set aside.
- In the same wok, add more Fresh Blood Orange Olive Oil if needed. Stir-fry bell pepper, snap peas, and green onions until crisp-tender.
- Return the cooked shrimp to the wok, add soy sauce, and honey. Toss to coat evenly.
- Serve over steamed rice, garnished with sesame seeds and a drizzle of Fresh Blood Orange Olive Oil.