These are so delicious and easy to pop in your mouth that they will disappear in minutes. Be sure to make plenty!
2 lb. fresh, medium-large shrimp
1 teaspoon Kirmizi Aci Biber red pepper flakes
½ teaspoon Seasonello Sea Salt and fresh ground pepper, to taste
In a small saucepan, whisk together the Raspberry Balsamic Vinegar, Olive Oil, salt and peppers. Bring just to a boil, and immediately turn down the heat so the marinade is barely simmering, for 3 minutes. Remove from heat, and stir for a few minutes until it has cooled to room temperature.
Peel and de-vein shrimp, leaving the tails on so they are easy to pick up and eat.
Pat the shrimp dry and place them in a bowl and cover with half of the cooled marinade, reserving the other ½ to use as a sauce for drizzling or dipping later.
Allow the shrimp to marinade for 10-20 minutes in the refrigerator, turning them over in the marinade halfway through.
Set oven to broil (high) or start your charcoal/gas grill.
If using the oven/broiler, place the shrimp on a broiler pan and place it on the top rack of your oven, just under the broiler.
If using a grill, skewer 4 shrimp at a time, leaving a bit of space between them, and place skewers directly over the hottest part of the grill.
Discard the marinade that the shrimp was in.
Cook the shrimp for a few minutes per side, keeping a careful eye on them, so they don’t burn.
Serve with reserved, unused marinade as a sauce for dipping, or place shrimp on a platter and drizzle with the reserved sauce.