Pour 1/4 to 1/2 cup sauce on 1 pound fish or peeled shrimp. Best with salmon, tilapia, catfish, trout, flounder or shrimp. Bake fish in 425 degree F oven 10 to 15 minutes or until fish flakes easily with a fork. Bake shrimp 8 to 10 minutes or just until shrimp turn pink. Broil or grill fish 8 to 12 minutes per inch of thickness or until fish flakes easily with a fork. Cook shrimp or scallops 2 to 3 minutes per side. Shake well. Refrigerate after opening. Use within 3 months after opening.
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