6 peeled & de-veined
16/20 ct. shrimp 1 tsp chopped fresh cilantro, mint and/or basil
Toss shrimp in Chili EVOO 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 vinegar and reduce until vinegar reaches a syrup like consistency.
Sprinkle with the fresh herbs and serve.
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