Two Olive Trees
Citrus Marinated Shrimp
1# raw shrimp (16-20 count), peeled, deveined, tails on
4oz Persian Lime Olive Oil from two olive trees
1 tsp Hot Florida Nights spice from two olive trees
3oz Sicilian Lemon White Balsamic Vinegar from two olive trees
Rinse shrimp, pat dry with paper towel and place shrimp in a Ziploc bag. Add Persian Lime Olive Oil and Hot Florida Nights spice close bag and shake to coat shrimp. Let rest for 1 hour. Heat a non-stick skillet and add shrimp and sauté until shrimp turns pink. Take pan off heat and drizzle Sicilian Lemon White Balsamic Vinegar on shrimp and serve.