In the mood for something spicy yet with a little sweet? This recipe is sure to hit the spot.
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.
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