1 1/2 lbs jumbo shrimp, peeled and deveined
2 tablespoons ginger preserves
Juice of 2 limes
1/2 cup coarsely chopped basil or parsley
In a large skillet, heat 2 tablespoons extra-virgin olive oil over medium-high heat. Add the shrimp and stir-fry until partially cooked, 1 to 2 minutes. Stir in ginger preserves and cook until the shrimp are pink and firm, about 2 minutes more. Remove from the heat and toss with the lime juice and basil; season to taste with salt and pepper.
I have never used the ginger preserves in this recipe. I'm a big fan of lime on my shrimp. I serve this dish over Uncle Ben's Wild Rice.