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Peppered Shrimp


  • 1 pound of large shrimp peeled
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper
  • 3 tablespoons Basil Extra Virgin Olive Oil
  • 1 small onion finely chopped
  • 1 can diced tomatoes with juices
  • 1 cup Traditional White Balsamic Vinegar
  • 3 garlic cloves chopped
  • 1/4 cup dried oregano leaves
  • 3 tablespoons fresh parsley chopped
  • 3 tablespoons fresh basil chopped


Toss the shrimp with 1 teaspoon salt and crushed red pepper in a medium bowl. Heat the Extra Virgin Olive Oil in a large skillet on medium-high. Add the shrimp and saute about 2 minutes. Place the shrimp on a large plate. Add the onion to the same skillet and saute about 5 minutes. Add the tomatoes with juices, garlic, oregano, and the Balsamic Vinegar, and simmer about 10 minutes, until the sauces thicken. Return the shrimp to the blend and coat. Remove from heat and stir in parsley and basil. Add salt to taste.

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