Continuing with food allergy week, I am sharing a gluten and dairy free shrimp recipe. My daughter loves shrimp plain and simple as well as thinking that balsamic vinegar is the best ‘dip’ ever invented.
No really, if balsamic vinegar was banned tomorrow, the child would go on a food strike. So, when I asked her what she would like to me put ‘on’ her shrimp, she said balsamic vinegar. I had to take it a step further…
I decided to marinade the shrimp in a mixture of balsamic vinegar, olive oil along with garlic and fresh chopped rosemary.
1 lb of 31-40 shrimp, uncooked and peeled
1 Tablespoon olive oil
1 Tablespoon balsamic vinegar
2 cloves of garlic, chopped
A handful of fresh rosemary, minced
Whisk the vinegar and olive oil together and then add in the garlic and rosemary. Toss with the shrimp until well coated and marinade 20 minutes. Thread the shrimp onto a metal or wooden (soaked for 10 mins so they do not burn) and grill for about 3 minutes or until opaque.