• 2 oz. Chipotle Olive Oil
• 1 oz. Honey-Ginger Balsamic Vinegar
• Juice of 1/2 lime
• 2 garlic cloves, pressed
• 1 tsp. fresh cilantro, finely chopped
• 1/4 tsp. black pepper, freshly ground
• 1 lb. large shrimp, shelled & deveined
• 1/2 tsp. sea salt
Preparation: In small bowl, combine lime juice, garlic, olive oil, balsamic, cilantro, salt and pepper. Taste and cor-
rect for seasoning. Add the shrimp and toss to thoroughly coat. Cover & refrigerate for 15 minutes. Heat indoor grill pan to medium high. Brush lightly with olive oil to avoid sticking. Place shrimp on hot grill pan for 1-2 minutes each side depending upon size. Plate onto serving dish and enjoy! *Grill outdoors using vegetable bakset or pre-soaked wooden skewers.
** An original Carter & Cavero recipe adaptation from Gustare Olive Oil.