The dish has an exotic and fragrant dash.
Kip Dawkins | Styling by Jennifer Sisk
Lime & Balsamic Vinegar Shrimp
LIME & BALSAMIC VINEGAR SHRIMP RECIPE:
5 pounds of peeled large shrimp, uncooked juice of two limes ¾ cup balsamic vinegar 6 gloves garlic, minced 1 teaspoon Chinese five spice powder 2 teaspoons fresh cracked pepper 1 tablespoon cooking oil
Place shrimp in a wide, shallow bowl. Blend together all the other ingredients, except the oil. Pour the mixture over the shrimp, toss well in this marinade, and leave overnight to completely absorb the flavors. On the day of the party, heat a large wok with a tablespoon of cooking oil. With a slotted spoon, lift the shrimp from the marinade and toss in the hot oil, and stir constantly for about 5 minutes. Place a well-fitted lid on the wok and leave to steam in the heat for approximately two minutes only. Turn the heat off, heap the shrimp into your favorite bowl, and serve at room temperature.
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