Ingredients
- 2 lbs frozen, already cooked shrimp, thawed
- 1 clove garlic
- 1/4 cup of chopped parsley or cilantro
- 1/3 cup Persian Lime Olive Oil
- 1/4 Coconut Balsamic
- 1 TBS soy sauce
- 1/2 tsp red pepper flakes
- fresh cracked pepper
Directions:
Whisk vigorously or shake in a sealed jar – the garlic, Persian Lime Olive Oil, Coconut White Balsamic, soy sauce, red pepper flakes and parsley (or cilantro). Pour over shrimp and mix thoroughly. Refrigerate for at least 3 hours.
Serve as an appetizer or over mixed greens as a salad. Wrap in butter crunch lettuce leafs for delicious lettuce wraps!
Try this same recipe with our Dark Toasted Sesame Oil & Honey Ginger White Balsamic Vinegar. ENJOY!