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Coconut Balsamic Shrimp

In a medium size bowl mix together the olive oil, white balsamic vinegar, sweet chili sauce, salt and pepper. 
Add shrimp & stir to coat.
Cover the bowl and set in the fridge to marinate for 1 hour.
Heat a medium sized skillet on medium high heat.  Pour the shrimp and sauce from the bowl into the hot pan.  Cook until shrimp are pink, about 5 minutes.
Serve over rice, with lime wedges.
Serves 4.