Ingredients
15 Large Shrimp, shelled and deveined
1 Tbsp Persian Lime Olive Oil
¼ tsp Sea Salt
Pinch chili flakes
¼ cup Coconut White Balsamic Vinegar
Directions
In a mixing bowl, toss the shrimp in the Persian Lime Olive Oil, sea salt and chili flakes.
Heat a non-stick frying pan over medium heat and add the Coconut Balsamic. Bring to a simmer, add shrimp and liquid from the bowl immediately and sauté for 2 minutes or until shrimp are pink. Let the balsamic reduce and glaze the shrimp. YUM!
