2 pounds of uncooked shrimp, peeled and deveined

½ cup of Olive oil and ½ cup of Red Wine Vinegar

3 Tbsp of Andouille Creole Seasoning

Stir the olive oil and vinegar until well-incorporated.  Add shrimp and coat with spice.  Toss until shrimp are evenly coated.  Marinate shrimp for an hour.  Heat a sauté pan until hot.  Add shrimp and sear for 3-4 minutes, or until the turn opaque inside.   Serve over rice or mustard greens.