1 pound medium shrimp, peeled and deveined, leave tails on
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
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