Sriracha Shrimp

• 1 lb. (450 g) uncooked medium shrimp, peeled with tails left on, deveined
• 3 Tbsp. Sriracha sauce (hot chili sauce), divided
• 3 Tbsp. Miracle Whip Original Spread, divided
• 2 cloves garlic, minced, divided
• 3 Tbsp. Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
• 2 Tbsp. thinly chopped fresh basil

1. Place shrimp in medium bowl.
2. Add 2 Tbsp.
3. Sriracha sauce; toss to evenly coat shrimp.
4. Mix remaining Sriracha sauce with half each of the Miracle Whip and garlic until blended.
5. Heat dressing in large skillet on medium heat.
6. Add remaining garlic; cook and stir 2 min.
7. Add shrimp; cook and stir 3 min.
8. or until shrimp turn pink.
9. Place shrimp on platter; top with basil.
10. Serve with Miracle Whip mixture.

shrimp, sriracha sauce, miracle, garlic, olive oil, fresh basil

Taken from www.kraftrecipes.com/recipes/sriracha-shrimp-176403.aspx (may not work)