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1 Tbsp Spirits & Spice Chili Extra Virgin Olive Oil
2 Tbsp Spirits & Spice Mango Balsamic
6 peeled & de-veined
16/20 ct. shrimp 1 tsp chopped fresh cilantro, mint and/or basil
Toss shrimp in Chili Extra Virgin Olive Oil and place in a sealed container in your fridge for 1 to 2 hours.
Preheat a non-stick sauté pan over medium-high heat, put marinated shrimp carefully into the pan, cook for 4-5 minutes or until almost done.
Increase the heat to high and add Mango Balsamic and reduce until it reaches a syrup like consistency.
Sprinkle with the fresh herbs and serve.
