3 garlic cloves, minced (or 1 1/2 teaspoons minced garlic)

1 tablespoon The Olive Oil Experience Extra Virgin Olive Oil

½ inch piece of fresh ginger, finely minced

1 teaspoon toasted sesame oil

2 tablespoons butter

¼ cup The Olive Oil Experience Traditional Balsamic Vinegar or Pineapple Balsamic Vinegar

Kosher salt

1 tablespoon minced flat leaf parsley

Mix the shrimp with the garlic, olive oil, ginger and sesame oil in a bowl and place in refrigerator to marinate for at least 2 hours.  The shrimp can marinate for up to 6 hours.

In a sauté pan, over medium high heat, melt the butter.  Add the shrimp (reserve marinade).  Sauté shrimp for 2 minutes, stirring and flipping shrimp until it just starts to turn pink.  Add marinade and continue sautéing for 2 more minutes.

Reduce heat to low, add the balsamic vinegar, one third at a time, stirring continuously so it coats the shrimp. Keep adding balsamic one third at a time, stirring and tossing the shrimp so that a glaze forms. 

Remove shrimp to a shallow bowl, drizzle with remaining sauce from pan and sprinkle with salt and parsley. 

Serves 6 as an appetizer