Ingredients:

  • 2 lb. fresh, medium-large shrimp

  • ½ cup J. Olive Co. Cascadian Wild Raspberry Balsamic

  • ¼ cup J. Olive Co. Lemon Olive Oil

  • 1 teaspoon red pepper flakes

  • ½ teaspoon Seasonello Sea Salt and fresh ground pepper, to taste

Directions:

  1. In a small saucepan, whisk together the Raspberry Balsamic, Olive Oil, salt and peppers. Bring just to a boil, and immediately turn down the heat so the marinade is barely simmering, for 3 minutes. Remove from heat, and stir for a few minutes until it has cooled to room temperature.

  2. Peel and de-vein shrimp, leaving the tails on so they are easy to pick up and eat.

  3. Pat the shrimp dry and place them in a bowl and cover with half of the cooled marinade, reserving the other ½ to use as a sauce for drizzling or dipping later.

  4. Allow the shrimp to marinade for 10-20 minutes in the refrigerator, turning them over in the marinade halfway through.

  5. Set oven to broil (high) or start your charcoal/gas grill.

  6. If using the oven/broiler, place the shrimp on a broiler pan and place it on the top rack of your oven, just under the broiler.

  7. If using a grill, skewer 4 shrimp at a time, leaving a bit of space between them, and place skewers directly over the hottest part of the grill.

  8. Discard the marinade that the shrimp was in.

  9. Cook the shrimp for a few minutes per side, keeping a careful eye on them, so they don’t burn.

  10. Serve with reserved, unused marinade as a sauce for dipping, or place shrimp on a platter and drizzle with the reserved sauce.

Recipe modified from The Olive Scene

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