MARCH RECIPE OF THE MONTH
ROASTED BALSAMIC SHRIMP with VEGETABLES
Enter Coupon Code “March” to receive 20% off on these items.
SHRIMP and MARINADE
1 pound raw Shrimp, peeled and deveined
1 tablespoon THE OLIVE MILL Basil Olive Oil
2 tablespoons THE OLIVE MILL White Peach Balsamic
1 teaspoon Sweet Paprika
½ teaspoon Garlic Powder
½ teaspoon Cayenne Pepper, or to taste
½ teaspoon Black Pepper
½ teaspoon Crushed Aleppo Peppers
¼ teaspoon Sea Salt
VEGETABLES
2 cups Broccoli, cut into florets
1 cup mixed Bell Peppers, chopped
1 cup Mushrooms, sliced
½ cup White or Red Onions, sliced
2 tablespoons Basil Olive Oil
1 teaspoon Sea Salt
1 teaspoon Black Pepper
Preheat oven to 400 degrees. Line large baking sheet with foil coated with oil or nonstick spray. Set aside. Clean Shrimp, pat dry, and place in a bowl. In another bowl, whisk together Basil Olive Oil, White Peach Balsamic, Paprika, Garlic Powder, Cayenne Pepper, Black Pepper, Aleppo Peppers, and Sea Salt. Pour marinade over Shrimp, mix, and refrigerate for at least 15 minutes. Place Vegetables in a large bowl, drizzle with Olive Oil and sprinkle with Sea Salt and Black Pepper. Toss Vegetables to ensure they are evenly coated. Place Vegetables in a single layer on baking sheet. Roast Vegetables for 10 to 15 minutes until tender. Remove Shrimp from marinade. Add Shrimp on top of Vegetables in a single layer. Roast for an additional 5 to 6 minutes. Serve immediately over steamed rice or noodles, if desired.
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