2 pounds of uncooked shrimp, peeled and deveined
½ cup of Olive oil and ½ cup of Red Wine Vinegar
3 Tbsp of Andouille Creole Seasoning
Stir the olive oil and vinegar until well-incorporated. Add shrimp and coat with spice. Toss until shrimp are evenly coated. Marinate shrimp for an hour. Heat a sauté pan until hot. Add shrimp and sear for 3-4 minutes, or until the turn opaque inside. Serve over rice or mustard greens.