• 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.

From What’s Cooking America

From Weight Watchers. Points: 6

Ingredients

• 1 tsp olive oil
• 1/4 tsp cilantro dried
• 1 Tbsp fresh lime juice
• 1 Tbsp vinegar balsamic
• 2 cup mixed greens
• 5 oz cooked shrimp cleaned
• 1/2 cup canned water chestnuts thinly sliced
• 3 oz high-fiber roll(s)

Instructions Combine oil, cilantro, lime juice and vinegar, set aside. Place greens, shrimp and waterchestnuts in a bowl. Toss with dressing and enjoy with roll.