Heat Garlic and Red Cayenne Olive Oils in a large skillet over medium high heat. Once oil is hot, add shrimp to pan. Cook until shrimp is pink and opaque. Deglaze pan with Black Currant Balsamic and season with Smashed Peppercorn Sea Salt. Garnish with parsley.
1 lb. medium shrimp, peeled and deveined
2 Tbsp. Italian flat leaf parsley
*Tested in Spain Cooking Class