Recipe Name: Anytime Balsamic Shrimp
Author Name: adapted from Julee Rosso
Serves: 4-6 servings
Prep Time: 15 minutes Cook Time: 5 minuites
1 1/2 pounds large uncooked shrimp, peeled and deveined
3 garlic cloves, minced
2 Tbs. Persian Lime EVOO
2 Tbs. butter
1/4 cup Tropical Coconut White Balsamic Vinegar
Sea Salt to taste
1 Tbs. snipped chives or minced Italian parsley for garnish
Mix the shrimp with the garlic and the Persian Lime EVOO in a bowl and set aside to marinate for 1/2 an hour.
Heat a skillet large enough to hold the shrimp and when it’s hot, add the butter. When the butter sizzles, add the shrimp. Using a wooden spoon, flip and toss the shrimp around in the skillet over medium to medium-high heat until they just start turning pink. Add any remaining oil and garlic (from marinade in the shrimp bowl); stir well.
Reduce heat to low, add the Tropical Coconut White Balsamic Vinegar, 1 tbs. at a time, stirring rapidly so it will combine and coat the shrimp. Add an additional 3 tbs, one at a time, and continue to cook the shrimp stirring constantly, until they’re coated with the balsamic glaze and done (1-2 minutes), but still springy to the touch.
Remove shrimp to a serving platter and sprinkle very lightly with the sea salt. Drizzle with the Tropical Coconut Balsamic Vinegar Glaze and sprinkle with the chopped herbs.