1 pound. large shrimp, cleaned
2 tablespoons of olive oil
Salt & Pepper to taste
Pinch Cayenne pepper
1 ½ cup of balsamic vinegar
2 clove garlic, finely minced
1 teaspoon shallot, finely minced
1 teaspoon orange zest
No nutrition information available
For the Balsamic glaze: In a small saucepan, add the vinegar, garlic, shallot, and orange zest. Stir until combine. Salt & pepper to taste. Cook until the mixture has reduced by half. The mixture should be thick and syrup like. Set aside.
For the Shrimp: Preheat grill pan. In a medium bowl, mix shrimp with olive oil salt & pepper and cayenne. Grill shrimp for 2 to 3 minutes or until they are pink and firm. Brush the grilled shrimp on both sides with the balsamic glaze (the glaze is strong; a little goes a long way).
Serve with rice