Coconut Balsamic Shrimp

• 300 g peeled, deveined shrimp
• 3 Tbsp OLiV Persian Lime Extra Virgin Olive Oil
• 3 Tbsp OLiV Coconut White Balsamic Vinegar
• 1 Tbsp Thai Sweet Chili Sauce
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper

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.