Put 1 lb peeled, deveined shrimp in a zip-loc plastic bag. Pour marinade into bag and squish the bag to coat the shrimp. Refrigerate 30 minutes.
Remove shrimp from marinade with a slotted spoon. Reserve the marinade.
Spray a large non-stick skillet with cooking spray and heat over medium-high heat. Add shrimp to skillet and saute until shrimp is pink (do not overcook). Remove shrimp from skillet. Pour reserved marinade into skillet and boil 1 minute. Serve shrimp with marinade drizzled on it.
1 tbl SF raspberry syrup
1/8 c. canola oil
1/8 c. raspberry vinegar
2 tsp Dijon mustard
1 clove garlic, minced
1/8 tsp tarragon
dash of pepper
Whisk ingredients together until emulsified.