2 lbs fresh large shrimp, peeled and de-veined (tail on)
3 Tbsp. chopped garlic
½ c. Mild or Medium Extra Virgin Olive Oil
4 Tbsp. fresh lemon juice
2 tsp. salt
1 Tbsp. red pepper flakes
3 Tbsp. chopped parsley
¼ c. chopped fresh tomatoes
¼ c. white cooking wine
2 Tbsp. Sicilian Lemon Balsamic Vinegar
Preheat oven to 375 degrees
Combine all ingredients in an oven-safe saute’ pan.
Bake for 10-16 minutes, check as shrimp should be white as opposed to translucent, and the de-veined back should be slightly ‘open butterfly’ in appearance.