This shrimp has heat! Harissa Olive Oil and Coconut Balsamic are the perfect pair for this Sizzling Spicy Shrimp.
1 pound medium shrimp, peeled and deveined
5 tablespoons Harissa Olive Oil
2 tablespoons Coconut Balsamic Vinegar
3 cloves fresh garlic, peeled and minced
2 tablespoons fresh lemon juice
3 tablespoons fresh flat leaf parsley, stems removed, chopped
In large skillet, heat Harissa Olive Oil over medium heat. Add garlic and sauté for about one minute. Increase heat to high and add shrimp, Coconut Balsamic Vinegar, and lemon juice. Saute until shrimp turns pink, about 2-3 minutes. Season to taste. Serve immediately. If desired, garnish with lemon and parsley. (Recipe from Time After Time cookbook offered in our store.)