Herbes de Provence Shrimp Saute with Raspberry Mignonette

May 22, 2018

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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