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POUR 1/4 to 1/2 cup sauce on 1 pound fish or peeled shrimp. Best with salmon, tilapia, flounder, or cod, peeled shrimp or scallops. BAKE fish in 425º F oven 10 to 15 minutes or until fish flakes easily with a fork; bake shrimp 8 to 10 minutes or until shrimp turns 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.
WATER, SOYBEAN OIL, HIGH FRUCTOSE CORN SYRUP, DISTILLED VINEGAR, LEMON JUICE CONCENTRATE, SALT, SPICE, ONION, PROPYLENE GLYCOL ALGINATE (THICKENER), XANTHAN GUM, DILL WEED, LEMON PEEL, NATURAL FLAVOR, 0.1% SODIUM BENZOATE (PRESERVATIVE), LEMON OIL, RED PEPPER, BETA CAROTENE (COLOR), CALCIUM DISODIUM EDTA (TO PROTECT FRESHNESS), AND BUTTER (MILK).
2 tbsp. (29g)