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!

Ingredients:

• 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)

Instructions:

1. Preheat oven to 400°.
2. In a medium mixing bowl add vinegar, garlic, honey, oregano, salt, black pepper, oil and mix thoroughly.
3. Season shrimp with red pepper flakes and gently toss in with vinegar mix.
4. Place coated shrimp on an oiled baking pan and cook in the oven for 8 – 10 minutes.
5. Remove from oven and garnish with parsley.