(Shrimp & Pesto Pasta)
Chili Garlic Balsamic Shrimp
1 lb. fresh, peeled & deveined shrimp
1/4 tsp. grated fresh ginger
1/4 c. Bragg's liquid amino (or low sodium soy sauce)
1/4 c. balsamic vinegar
4 Tblsp. olive oil
3 Tblsp. chili garlic sauce (less if you are not a fan of spicy heat)
1 tsp. minced garlic
pinch of kosher salt
1/4 tsp. black pepper
In a medium size bowl combine all ingredients except for shrimp. Stir to mix well. Fold in shrimp, making sure to coat completely. Cover and refrigerate for about 30 minutes.
Remove from refrigerator and grill over medium heat until pink-orange in color; about 7-12 minutes, depending upon how large the shrimp are. If you are using a gas grill, make sure you turn shrimp at least once for even grilling. Taste great over whole wheat or spelt pasta, with stir fry vegetables & brown rice or in a wrap.
Click HERE for printable recipe
3 comments:
I traveled the internet highway & found myself here after landing on another blog! You have Great looking blog too! Will keep this shrimp recipe in my file..Looks yummy! Thanks for posting..I will be following your blog for more yummy recipes & reading your adventures!
Cheryl
Cheryl~
Welcome to my blog! I am so excited you found me and took time to let me know you were here. I am happy that you have found a recipe or two that sparked your interest. Have a happy Tuesday!
~Mrs. M
This sounds like a snappy shrimp dish -- just a touch of heat and great flavor. And I hadn't thought of using spelt. I need to revisit that as a change.
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