Recipe Name: Coconut Lime Shrimp
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Persian Lime Olive Oil
Tropical Coconut White Balsamic Vinegar

Mix together the Persian Lime Flavored Olive Oil and Tropical Coconut White Balsamic Vinegar. Add the shrimp and marinate in the refrigerator for a couple hours.
Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade.
Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side.

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