Serves: 2
Total Calories: 230

1/4 cup sun dried tomato
1/2 cup boiling water
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 tablespoon organic extra virgin olive oil
1/2 teaspoon garlic crushed
1/4 teaspoon dried red chili pepper flakes
1 teaspoon fresh ginger root grated
3/4 teaspoon chili powder
1/4 teaspoon black pepper
1 tablespoon butter
1 tablespoon cilantro chopped
1 pound large shrimp peeled

1. Heat oven to 425°F.
2. In a small bowl, combine sundried tomatoes and boiling water. Let sit 20 minutes.
3. Place sun-dried tomatoes and their soaking liquid in blender. Add Worcestershire sauce, lemon juice, and salt and blend to a course purée.
4. In a medium saucepan, heat oil over low heat. Add garlic, dried pepper flakes, and ginger and cook, stirring 3 minutes.
5. Add chili powder and black pepper and cook, stirring 30 seconds longer. Add butter and melt.
6. Remove pan from heat and stir in tomato mixture. Add shrimp and stir to combine.
7. Place shrimp and sauce in a baking dish in an even layer. Bake until just done, approximately 11 minutes.

Nutritional Facts:

Serves: 2
Total Calories: 230
Calories from Fat: 118

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