In a large bowl, combine the Persian Lime Olive Oil, Coconut White Balsamic, garlic, salt and pepper. Add the shrimp to the bowl and toss until all the shrimp are coated in the marinade. Cover and refrigerate for 30 minutes, no longer than 1 hour. (Otherwise the acid in the balsamic will start to cook the shrimp)
Preheat the grill to 400°F, or preheat an indoor grill pan or skillet to high. Cook the shrimp on both sides until the center is opaque and white/light pink. We used jumbo shrimp so ours took roughly 4 minutes per side. Cooking time will differ depending on the size of your shrimp.
Remove the shrimp from the heat. Here's a few different ways you could enjoy:
Plain: great for snacking right off the grill/stove at a BBQ or summer pool party
Tacos: serve up these shrimp in a taco shell with some lettuce and salsa
Fajitas: plate over a bed of sautéed peppers and onions and serve with warm tortillas
Salad: enjoy over a bed of greens with your desired toppings
Sandwich: toss into a bun with some mayo for a tropical take on a po'boy
Servings 0