- 1½ pounds large uncooked shrimp, peeled and deveined
- 3 garlic cloves, minced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 1/4 cup “tradizionale” Balsamic Vinegar or Faux Aged Balsamic Vinegar (see recipe below)
- Fleur de Sel, sea salt, or coarse salt to taste*
- 1 tablespoon snipped chives, chervil leaves, or minced Italian parsley for garnish
* This is a good place to use the wonderful Fleur de Sel salt.
Mix the shrimp with the garlic and olive oil in a bowl and set aside to marinate for half an hour. Heat a skillet large enough to hold the shrimp and when it’s hot, add the butter. When the butter sizzles, add the shrimp.
Using a wooden spoon, flip and toss the shrimp around in the skillet over medium to medium-high heat until they just start turning pink. Add any remaining oil and garlic (from marinade in the shrimp bowl); stir well.
Reduce heat to low; add the balsamic vinegar or Faux Aged Balsamic Vinegar, 1 tablespoon at a time, stirring rapidly so it will combine and coat the shrimp. Add additional 3 tablespoon, one at a time, and continue to cook the shrimp stirring constantly until they’re coated with the balsamic glaze and done (1 or 2 minutes), but still springy to the touch.
Remove the shrimp to a serving platter and sprinkle very lightly with the sea salt or coarse salt. Drizzle with the Balsamic Vinegar Glaze and sprinkle with the chopped herbs. Serve immediately.
Makes 4 to 6 servings.