15 Large Shrimp, shelled and deveined
1 T SOOC Persian Lime Olive Oil
¼ t Vancouver Island Orange Lime Sea Salt
Pinch chili flakes
¼ C SOOC Coconut White Balsamic Vinegar


In a mixing bowl, toss the shrimp in the Persian Lime Olive Oil, Orange Lime Sea Salt and chili flakes.

Heat a non-stick frying pan over medium heat and add the Coconut White Balsamic Vinegar. Bring to a simmer, add shrimp immediately and sauté for 2 minutes or until shrimp are pink. Let the balsamic reduce and glaze the shrimp. YUM!

SUBSTITUTIONS: If you’ve had this and want to change it up a bit, here are a few suggestions.
Change out the Persian Lime Olive Oil for one of our chili oils, like Smoky Chipotle or Baklouti.
Instead of using the Coconut White Balsamic, try our spicy-sweet Serrano Honey Vinegar, or the zingy Key Lime White Balsamic.