Grilled Shrimp (Ginger Balsamic & Lemon Olive Oil)

Shrimp with ginger glaze; it seems to speak for itself. Now you can make this sweet tangy bite with our perfect ginger balsamic vinegar.

Make a batch of Basmati white rice and have ready to go warm in your rice cooker.

Finely chop a celery heart (including leaves) and 3-4 green onion stalks. Saute in extra virgin olive oil in til celery is fork tender and onions are slightly carmelized. Add a few tablespoons of ginger balsamic vinegar to coat and then place pan in a 150 degree oven to keep warm.

Place 16 to 20 extra large peeled and cleaned jumbo shrimp on a bamboo barbeque skewers, four to a skewer.

Whisk 1/3 cup ginger balsamic vinegar with 1/3 cup lemon olive oil until emulsified. (Note, if you do not have lemon olive oil, use EVOO and grated lemon rind.)

Place skewers on Barbeque and grill until turning pink and just a bit blackened. Then using a pastry brush, liberally brush the shrimp with the ginger olive oil mixture, flip shrimp and brush again. Do this quickly 2-3 times until shrimp have a nice sticky glaze.

Remove shrimp from skewers.

Plate rice, then saute’d onions and celery hearts, then shrimp.

If there is an extra glaze, drizzle over the top and serve.

Appertizer Epilogue:

You can also put just 3 shrimp on skewers and serve as appetizers just as they are.