1-2lbs. shelled and deveined shrimp (lg.size)
1 t. butter
1 can Rotel tomatoes
1/2 c. diced onion
1/4 c. diced green bell pepper
1 diced celery stalk
1/2 t. mustard
1/3 c. orange juice
2 t. Worcestershire sauce
1 t. garlic salt
black pepper to taste
cooked rice (optional)
cooked pasta (optional)

Wash shrimp, get rid of excess water. In a dry non-stick skillet, sear shrimp on medium high heat.

Add butter, onions, bell pepper and celery. Cook for 5 minutes, turn skillet to low. Add tomatoes, mustard, orange juice, Worcestershire sauce and garlic salt.

Cook an additional 5-6 minutes.

Serve over rice or pasta.

Very spicy recipe.

Submitted by: Linda Peevey