Red-and-Green Shrimp

1 jar of Sun Dried Tomatoes

2 pounds shrimp, shells on or offClick to see savings

2 teaspoons Himalayan Sea Salt, divided

1/2 teaspoon each black, green, red, or white peppercorns

1/4 teaspoon of turmeric

2 tablespoons extra virgin olive oil & 1 tablespoon sesame oilClick to see savings

4 cloves garlic, chopped

1 cup cilantro leaves, roughly chopped

1 cup of chopped green onions


1. Put peppercorns in a large re-sealable plastic bag, spread out on a hard, flat surface, and crush with the bottom of a heavy frying pan or rolling pin.

2. Put shrimp, half of the crushed peppercorns, turmeric and 1 tsp. salt in a large bowl and toss to coat shrimp evenly. Set aside.

3. Heat a wok or large (not nonstick) pot over high heat. Add oil, garlic, remaining crushed peppercorns, and remaining 1 tsp. salt and cook, stirring constantly, until fragrant, about 1 minute. Add shrimp and cook, stirring constantly, until pink and cooked through, 3 to 4 minutes. Add cilantro and tomatoes, turn off heat, and toss to combine. Serve immediately.