16 OZ RAW SHRIMP PEELED, TAIL-ON SATISFACTION GUARANTEED OR DOUBLE YOUR PURCHASE PRICE REFUNDED FOR DETAILS CALL 1.800.451.8500 PROCESSOR, FARM, CERT. NO. P10366, WWW.BAPCERTIFICATION.ORG, THE RESPONSIBLE SEAFOOD CHOICE NF22388 COPYRIGHT 2017 FARM RAISED COOKING INSTRUCTIONS (THAW BEFORE COOKING) - DO NOT REFREEZE THAWED SHRIMP. STORE THAWED SHRIMP IN THE REFRIGERATOR AND USE WITHIN 2 DAYS. THAWING: OVERNIGHT THAW- PLACE BAG ON A LEAK PROOF DISH AND THAW IN REFRIGERATOR OVERNIGHT. REMOVE SHRIMP FROM PACKAGING. DRAIN FOR 2-3 MINUTES. QUICK THAW- REMOVE SHRIMP FROM PACKAGING AND PLACE IN COLANDER UNDER COLD RUNNING WATER FOR 5-8 MINUTES OR UNTIL THAWED. DRAIN FOR 2 MINUTES. COOKING: OVEN/BROIL: PLACE SHRIMP IN A SINGLE LAYER ON A NON-STICK BAKING SHEET. BRUSH LIGHTLY WITH OLIVE OIL OR MELTED BUTTER. SEASON TO TASTE. PRE-HEAT OVEN TO 425F (220C) OR SET TO BROIL. BROIL FOR 3-5 MINUTES, TURNING ONCE. PAN OR STIR FRY: HEAT 1-2 TABLESPOONS OF OIL OR BUTTER IN A SKILLET OVER MEDIUM-HIGH HEAT. ADD SHRIMP AND SAUTE FOR 2 MINUTES PER SIDE, TURNING ONCE. SEASON TO TASTE. GRILL: MARINATE SHRIMP IN YOUR FAVORITE MARINADE FOR A MAXIMUM OF 4 HOURS IN THE REFRIGERATOR. REMOVE FROM MARINADE THEN GRILL OVER MEDIUM-HIGH HEAT FOR 2-3 MINUTES PER SIDE. SMALLER SHRIMP CAN BE SKEWERED BEFORE GRILLING. SINCE APPLIANCE MAY VARY, THESE INSTRUCTIONS ARE GUIDELINES ONLY.