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