Serves: 4 as an appetizer or 2-3 as a main dish
Ingredients
1 pound of shrimp, peeled and deveined
1/4 cup of TAO Lemon Cucumber Balsamic Vinegar
1 tablespoon TAO Tuscan Herb Infused Olive Oil
2 cloves of garlic, minced
Salt and pepper to taste
Directions
Whisk together the TAO Lemon Cucumber Balsamic Vinegar, TAO Tuscan Herb Infused Olive Oil, minced garlic, salt, and pepper in a small bowl.
Place the shrimp in a large resealable plastic bag and pour the marinade over the shrimp.
Seal the bag and shake it until the shrimp are evenly coated with the marinade.
Refrigerate the shrimp to marinate for at least 30 minutes (or up to 2 hours).
Preheat a grill or grill pan to medium-high heat.
Remove the shrimp from the marinade and discard the excess marinade.
Grill the shrimp for 2-3 minutes on each side until cooked through and pink.
Serve the grilled shrimp hot with your choice of sides and enjoy!