Recipe courtesy of zestandsimmer.com
Ingredients:
- 3 tbsp Two Rivers Persian Lime Olive Oil
- 3 tbsp Two Rivers Aged Coconut White Balsamic
- 1 tbsp chili garlic sauce (can usually be found in the ethnic food aisles of a grocery store)
- 1/3 cup cilantro , chopped
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 2 cups peeled, deveined, tail-off shrimp
Instructions:
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In a medium sized bowl mix together the olive oil, balsamic vinegar, chili garlic sauce, cilantro, sea salt and black pepper. Add in shrimp and stir to coat. Cover and set in the fridge for 30-60 minutes to marinate.
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Heat a medium sized skillet or pan on medium-high heat. Pour entire contents of bowl into pan and cook until shrimp are pink and no longer translucent, about 5 minutes.