These skewers pack a punch! The bold Black Peppercorn Olive Oil kicks things up a notch, while the Apricot Balsamic Vinegar brings a tangy sweetness that balances the smoky heat. It's like a tropical vacation on a plate—with a little bit of fire!

I N G R E D I E N T S :

• 1 lb large shrimp, peeled and deveined
• 2 tbsp Rocky Mountain Olive Oil Madagascar Black Peppercorn Infused Olive Oil
• 1 tbsp Rocky Mountain Olive Oil Apricot White Balsamic Vinegar
• 2 tsp smoked paprika
• 1 tsp garlic powder
• juice of 1 lime
• salt, to taste
• fresh cilantro, chopped (for garnish)

I N S T R U C T I O N S :

1. In a bowl, mix the Peppercorn Olive Oil, Apricot Balsamic, smoked paprika, garlic powder, lime juice, and salt.
2. Add the shrimp to the marinade and toss to coat. Let it marinate for 30 minutes.
3. Preheat the grill to medium-high heat. Thread the shrimp onto skewers.
4. Grill the shrimp for 2-3 minutes on each side until pink and cooked through.
5. Garnish with freshly chopped cilantro and serve immediately.

N U T R I T I O N A L  I N F O :

Estimated per serving: 290 calories • 28g protein • 9g carbs • 16g fat • 520mg sodium

Estimated values may vary based on shrimp size, marinade absorption, and ingredient brands.