All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:
2          lbs                  Peeled & deveined shrimp (size U-10 recommended)
1/2       C                    Spice Union Sweet & Smoky Spice Rub 
1/2       C                    Olive oil
2          ea                   Serrano chilies
2          ea                   Garlic Cloves- peeled
1          C                    Packed Fresh Cilantro leaves (washed & de-stemmed)
1          C                    Packed Fresh Mint leaves (washed & de-stemmed)
Pinch                          Salt

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Prepare the Chili Cilantro Mint Pesto: 

1. Place the chilies and garlic cloves into a small sauté pan with a few drops of olive oil.

2. Heat on medium heat until the chilies and garlic cloves are browned on all sides.

3. Remove the pan from the stove and let the chilies and garlic cool to room temperature.

4. Once the chilies come to room temperature, remove the seeds from the chilies.

5. Place the garlic, chilies, cilantro, mint and 6 Tbsp of the olive oil into a blender or food processor.  Process until smooth.

6. Season with salt to taste.

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Prepare the Shrimp:

1. Preheat a cast iron pan to medium high heat.

2. Place the shrimp in a large bowl.

3. Add 2 Tbsp of olive oil to the bowl and toss the shrimp to thoroughly coat with the olive oil.

4. Add the Spice Union Sweet & Smoky Spice Rub and toss again to evenly coat all the shrimp.

5. Place the shrimp into the hot cast iron pan and sauté for about 90 seconds per side or until the shrimp is just less than cooked through.

6. Be sure to only add enough shrimp to the pan to have one layer of shrimp on the bottom of the pan.  You can cook the shrimp in batches if your pan is not big enough to accommodate all the shrimp at once.

7. Serve the shrimp immediately with the Chili Cilantro Mint Pesto on the side for dipping.