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)
I really do like this with my salmon, cod, shrimp and scallops, but I can not find it in any of the grocery stores in my area any more. I live in Homosassa florida, citrus county,. 34448 can anyone help?
linda nanna | June 17, 2015 |
Love it. Marinated shrimp in the Lemon Butter Herb and it was delicious. Will buy more.
Linda | January 15, 2014 |
This is a go-to for me on busy nights.
Renee | May 13, 2013 |