Coconut and Persian Lime Shrimp May 02 2014, 0 Comments

1 lb. Shrimp peeled and deveined
1/4 Cup OLiV's White Coconut Balsamic
1/4 Cup OLiV's Persian Lime Extra Virgin Olive Oil
1 clove of Garlic minced
Finely chopped green onion for garnish
Fresh cracked pepper and salt to taste

Pour OLiV's Coconut Balsamic and Persian Lime oil into a large plastic bag and add shrimp. Give it a good shake to help mix the oil and vinegar together applying an even coat of flavour to shrimp.

Let refrigerate for 30 minutes to an hour.

Mix contents a few times throughout marinating time to ensure thorough coating as oil and vinegar may separate. 

Sautee garlic with a little butter in a pan on medium heat. Add marinated shrimp and cook until pink or 2 minutes per side. Careful to not overcook. Add salt and pepper to taste. 

Sprinkle finely chopped green onion for garnish and serve as an entree or side dish.