Balsamic Vinegar was used as a disinfectant in the middle ages. Considering our worldly circumstances, it seemed like a timely and shareable fact. I’ve always been fascinated with the multi-uses of vinegar in general; its preservative and healing properties mostly. Growing up as a child, vinegar was the go-to for tummy aches and colds. As such it is a life and kitchen staple. Suitably, this post is about the tastier appeals of this liquid gold. As always, enjoy!
- Shrimp (1 pound)
- Balsamic Vinegar (1/4 cup)
- Garlic (2 cloves, finely chopped)
- Honey (1 tablespoon)
- Olive Oil (1 1/2 tablespoon)
- Black Pepper (1 teaspoon)
- Oregano (1/2 teaspoon)
- Red Pepper Flakes (1 teaspoon)
- Parsley (a few sprigs, for garnish)
- Salt (1 teaspoon)
- Preheat oven to 400°.
- In a medium mixing bowl add vinegar, garlic, honey, oregano, salt, black pepper, oil and mix thoroughly.
- Season shrimp with red pepper flakes and gently toss in with vinegar mix.
- Place coated shrimp on an oiled baking pan and cook in the oven for 8 – 10 minutes.
- Remove from oven and garnish with parsley.