Herbes de Provence Shrimp Saute with Raspberry Mignonette

Ingredients:

• 2 tablespoons Herbes de Provence 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

Directions:

1. Heat olive 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 balsamic, rice wine vinegar, minced shallot and serve over shrimp (great room temperature or cold).

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