This is an adaptable recipe for an appetizer or for a salad or a surf and turf. Alternately, make a larger batch and have it as your main.
Ingredients
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2 Tbsp. Olivia's Herbes de Provence Oil or Olivia's Tuscan Herb Oil
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1 lbs. Shrimp 30-40 sized thaw completely if using frozen
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1 Garlic clove, crushed
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1/4 Tsp. Himilayan Sea Salt
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1/4 Tsp. Black pepper, freshly ground
Mignonette
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4 Tbsp. Olivia's Cascadia Raspberry Balsamic
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3 Tbsp. Rice Wine vinegar
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1 Tbsp. Shallots finely minced
Directions
Heat oil in a medium skillet over low to medium heat
Add garlic and continue cooking for 30 seconds to a minute, until fragrant, but not browned
Add shrimp, salt and pepper and sauté for 5 or 6 minutes, or until shrimp are no longer translucent, Set aside and let cool
Mignonette
Mix raspberry vinegar, rice wine vinegar, minced shallots and serve over shrimp, either slightly warm or chilled
