Cooking Time: 5-6 min Servings: 6-8
Whether for company or a quick weeknight meal - this shrimp couldn't be better!
The perfect blend of citrus, rosemary and pepper creates shrimp that can be added to any dish.
1 lb uncooked, peeled & veined shrimp (with tails off or left on as preferred)
2 tablespoons The Olive Scene Tangerine Balsamic Vinegar
1 tablespoon The Olive Scene Sicilian Lemon Balsamic Vinegar
1 teaspoon fresh rosemary, chopped
¼ - ½ teaspoon Kirmizi Aci Biber (Turkish red pepper flakes) or chili flakes
sea salt and fresh ground pepper
Combine all ingredients and marinade shrimp in mixture for 1 hour.
Cook one of 2 ways:
Skewer the marinated shrimp onto wooden skewers that have been soaked in water (to avoid burning them) and grill them about 2 minutes per side
Heat a tablespoon of olive oil in a stick-free pan, and sauté shrimp about
5-6 minutes total, turning halfway through, until shrimp are pink in color and opaque, with no grey bits.
Serve over pasta, salad, quinoa or rice.
* May substitute any infused olive oil and infused balsamic vinegar for a new flavor