Shrimp are bathed in a delicious sauce made of ginger, garlic, and spicy jalapeños, complemented by sweet coconut and tangy balsamics. Cardamom and coriander add warmth, while turmeric imparts a golden, earthy depth. Slightly spicy, and tangy - this dish is perfect over rice with microgreens sprinkled on top.

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

• ½ cup + 4 Tbsp any Rocky Mountain Olive Oil Extra Virgin Olive Oil
• 3" piece of ginger, peeled and grated
• 4 garlic cloves, minced
• ½ Tbsp Rocky Mountain Olive Oil Jalapeño White Balsamic Vinegar
• ½ Tbsp Rocky Mountain Olive Oil Coconut White Balsamic Vinegar
• 8 jalapeño chilis, seed and rib removed, sliced
• 1 tsp cardamom seeds
• 1 tsp ground turmeric
• 1 tsp coriander seeds
• 2 Tbsp Rocky Mountain Olive Oil Premium White Balsamic
• 12-16 jumbo shrimp
• handful of micro-greens of choice

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

1. In a medium pan, heat the Extra Virgin Olive Oil over medium heat. Sauté ginger, garlic, and jalapeño over medium heat until garlic turns slightly brown. Add remaining spices and sauté another minute or until fragrant.
2. Deglaze with Coconut Balsamic and Jalapeño Balsamic and reduce by half.
3. Transfer to a blender, add Premium White Balsamic and blend to combine. On a low setting, slowly add remaining Extra Virgin Olive Oil to emulsify.
4. In a large pan, heat the Extra Virgin Olive Oil over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side.
5. Serve shrimp over jasmine rice and top with the Masala sauce and micro-greens.