Name: Herbes de Provence Shrimp Sauté with Raspberry Mignonette
Ingredients: 2 Tbsp. Olivia's Herbes de Provence Oil or Olivia's Tuscan Herb Oil; 1 lbs. Shrimp 30-40 sized thaw completely if using frozen; 1 Garlic clove, crushed; 1/4 Tsp. Himilayan Sea Salt; 1/4 Tsp. Black pepper, freshly ground; 4 Tbsp. Olivia's Cascadia Raspberry Balsamic; 3 Tbsp. Rice Wine vinegar; 1 Tbsp. Shallots finely minced

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Herbes de Provence Shrimp Sauté with Raspberry Mignonette

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Great for appetizer or add to salad or as part of a surf and turf.

Herbes de Provence Shrimp Sauté with Raspberry Mignonette

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Ingredients

2 Tbsp. Olivia's Herbes de Provence Oil or Olivia's Tuscan Herb Oil
1 lbs. Shrimp 30-40 sized thaw completely if using frozen
1 Garlic clove, crushed
1/4 Tsp. Himilayan Sea Salt
1/4 Tsp. Black pepper, freshly ground

Mignonette

4 Tbsp. Olivia's Cascadia Raspberry Balsamic
3 Tbsp. Rice Wine vinegar
1 Tbsp. Shallots finely minced

Directions

Heat oil in a medium skillet over low to medium heat
Add garlic and continue cooking for 30 seconds to a minute, until fragrant, but not browned
Add shrimp, salt and pepper and sauté for 5 or 6 minutes, or until shrimp are no longer translucent, Set aside and let cool