Balsamic-Basil Shrimp with Caprese Salad


Shrimp Marinade
6 to 8 Basil Leaves (chopped)
2 tbsp. Aged Balsamic Vinegar
1 tbsp. Dijon Mustard
1 tbsp. Olive oil
Salt and Pepper to taste

1/2 lb. Large Shrimp (cleaned)
Nonstick Olive oil spray

Caprese Salad
1 Vine Ripe Tomato (sliced)
4 Slices Fresh Mozarella
4 to 6 Large Basil Leaves (chiffonade)
Aged Balsamic Vinegar
Olive Oil
Salt and Pepper to taste

Combine all the marinade ingredients and add the shrimp.  Let the shrimp marinade for at least 15 minutes.  Meanwhile prepare the caprese salad by alternating slices of mozarella and tomato.  Sprinkle with the basil chiffonade then drizzle with balsamic and olive oil.  Add salt and pepper to taste.  Set aside.

Heat a large saute pan with olive oil spray.  Add shrimp in a single layer and cook for 2 minutes on each side.
Serve shrimp with a drizzle of balsamic vinegar along with a side of the caprese salad.

Serves 2 to 4


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