30A Olive Oil’s Recipe for the Month

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Tropical Coconut Lime Shrimp

Serves 4 | The Olive Oil & Vinegar Lover’s Cookbook

Ingredients:

3/4 lb large shrimp (about 15), shelled and deveined

1 Tbsp 30A Olive Oil Persian Lime Infused Olive Oil

1/4 tsp Himalayan Pink Sea Salt

pinch of chili flakes

1/4 cup 30A Olive Oil Coconut Balsamic Vinegar

1/2 thinly sliced red bell pepper

1/4 cup diced red onion

1/4 cup chopped mango

1 Tbsp chopped fresh cilantro

Directions:

In a mixing bowl, toss the shrimp in the olive oil, salt and chili flakes.

Heat a non-stick frying pan over medium-high heat and add the white balsamic. Bring to a boil. Add the shrimp, bell pepper and red onion immediately. Saute for 2 minutes or until the shrimp are just pink and have curled. Add the mango and stir to combine. Remove from heat and sprinkle with chopped cilantro. Serve over jasmine rice and enjoy!

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