Emily Madden from H-E-B Cooking Connection shares a recipe.
The recipe is as follows:
1 lb shrimp, peeled & deveined
1 1/2 Tbsp Adams Reserve Thai Thai
2 Tbsp coconut oil
1 red bell pepper, sliced
1 cup Roberts Reserve Plumb Garlic Thai Sauce
cilantro for garnish
* Season shrimp with Thai Thai.
* Heat skillet over med-high heat, add in coconut oil. When oil is hot add in bell pepper and shrimp. Sauté until shrimp turns opaque and curls into a C-shape. About 3-4 minutes.
* Add in Plumb Garlic Thai sauce and toss to coat the shrimp and heat through.
* Serve over rice and garnish with cilantro.