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The Shrimp Cocktail in Balsamic Cocktail Sauce will be your party favorite. The Jalapeno Infused EVOO by Amarillo Grape and Olive gives it a hint of spice.
Preheat oven to 400F. Peel and de-vein the shrimp, leaving the tails on. Place them on a sheet pan with the Jalapeno Infused Olive Oil, salt, and pepper and spread them in one layer. Roast for 8 - 10 minutes, just until pink, firm and cooked through. Set aside to cool.
Balsamic Cocktail Sauce:
In a medium skillet over medium high heat, saute shallot in Basil Infused Olive Oil until soft, about 3 minutes. Add garlic jam, salt and pepper, cook 1 minute. Add sugar and Garlic Cilantro White Balsamic Vinegar, cook 1 minute. Stir in tomatoes, cook until slightly thickened, 5 minutes. Serve warm or at room temperature.