- 8 each Shrimp (peeled and deveined)
- 1/2 Tsp Attar Thai Ginger Sea Salt
- 1 Tbsp Persian Lime Olive Oil
- 1 Tbsp Coconut White Balsamic
- 1 Tbsp Fresh Italian Parsley, chopped
Marinate the shrimp in the coconut balsamic and sprinkle with Thai Ginger Sea Salt.
NOTE: Don't let the shrimp sit for more than 10 minutes or the vinegar will start cooking the shrimp.
Saute the shrimp in the lime oil until the shrimp turns pink on both sides (approx. 4 min. per side).
Sprinkle with parsley and serve.