Herbes de Provence Shrimp Saute with Raspberry Mignonette | The Little Shop of Olive Oils

Herbes de Provence Shrimp Saute with Raspberry Mignonette

Tracey Wilkinson
Ingredients:
  • 2 tablespoons  Herbes de Provence Extra Virgin Olive Oil
  • 1 lb wild-caught pink shrimp, size 30-40 (thaw completely if using frozen)
  • 1 large cloves garlic, minced
  • ¼ tsp Himalayan salt
  • ¼ tsp freshly cracked black pepper
  • 4 tablespoons Cascadian Raspberry vinegar
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon finely minced shallot
Directions:
  1. Heat Oil in a medium skillet (low-medium).
  2. Add garlic and continue cooking for 30 seconds to a minute, until fragrant.
  3. Add shrimp, salt and pepper and sauté for 5-6 minutes, until the shrimp is no longer translucent.
  4. Set aside and let cool.
Raspberry Mignonette:
  • Mix Raspberry vinegar, rice wine vinegar, minced shallot and serve over shrimp (great room temperature or cold).

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