Great for appetizer or add to salad or as part of a surf and turf.
Category
appetizer
Author:
Olivia's
Ingredients
2 Tbsp. Olivia's Herbes de Provence Oil or Olivia's Tuscan Herb Oil
1 lbs. Shrimp 30-40 sized thaw completely if using frozen
1 Garlic clove, crushed
1/4 Tsp. Himilayan Sea Salt
1/4 Tsp. Black pepper, freshly ground
4 Tbsp. Olivia's Cascadia Raspberry Balsamic
3 Tbsp. Rice Wine vinegar
1 Tbsp. Shallots finely minced
Mignonette
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