1 1/2 pounds extra large shrimp, peeled, deveined and rinsed (about 24-30)
3/4 cup cornstarch
1 1/4 tsp Fat Pat’s Seasoning (available at Heavenly Olive Oils)
1 large clove garlic, finely chopped
1 Tbsp Heavenly Garlic olive oil
2 Tbsp Heavenly Orange olive oil
1 Tbsp Heavenly Baklouti Green Chili olive oil
3 Tbsp Heavenly Honey Ginger balsamic
1 green onion with just the green ends snipped
1 Tbsp grated orange zest

Pinch of crushed red pepper flakes

Place cornstarch and Fat Pat’s in large zip lock bag, shake well.
Place a few shrimp at a time in bag and toss till coated.
Remove from bag and set aside.
Heat Garlic olive oil in skillet and cook chopped garlic until soft.
Add Orange and Baklouti olive oils to skillet.
Cook shrimp in oil over medium heat until lightly browned and crisp, about 2-3 minutes.
Drain on paper towel lined plate.
Drizzle with Honey Ginger balsamic.
Dust with green onion, orange zest and crushed red pepper flakes.
Serve immediately.