Ginger & Black Garlic Shrimp with an Umeboshi Plum Sauce

Perfectly seared shrimp paired with unique flavors.  Putting a fresh spin on a classic dish.

Ingredients:

• 1 1/2 pounds, peeled, deveined
• Salt and fresh ground black pepper, to taste
• 2 tablespoons Olive Amelia Extra Virgin Olive Oil
• 1 tablespoon Olive Amelia Ginger & Black Garlic Infused Olive Oil
• 1 tablespoon salted butter
• 1/4 cup dry white wine
• 1 tablespoon of Olive Amelia Umeboshi Plum Balsamic Vinegar
• 1 tablespoon fresh squeezed lemon juice
• 1/4 cup chopped flat leaf parsley

Directions:

1. Thoroughly pat the shrimp dry with paper towels.
2. Season the shrimp generously with salt and fresh ground pepper to taste.
3. Heat the Extra Virgin Olive Oil in a large pan over medium-high heat.
4. Add the shrimp to the pan and cook for two minutes on one side.
5. Flip and cook for another minute or two, until the shrimp is no longer translucent.
6. Remove from the pan and transfer to a warm serving plate.
7. In the same pan, over medium heat, add butter along with Ginger & Black Garlic Infused Olive Oil.
8. Pour in wine and bring to a simmer for two minutes or until wine reduces by about half.
9. Stir in the lemon juice.
10. Remove the pan from the heat, add the Umeboshi Plum Vinegar and immediately pour the hot pan juice over the plated shrimp.

• Suggested pasta is the Garlic Parsley Angel Hair.
• Serve over pasta, rice, risotto, polenta, with garlic bread or steamed vegetables.
  ​Garnish with parsley and serve.
  ​​​Enjoy!