Succulent shrimp are marinated in a vibrant blend of our Tarragon Balsamic Vinegar, Lemon Fused Olive Oil, garlic and fresh tarragon, threaded onto skewers and grilled to perfection. The marinade infuses the shrimp with a delightful tangy-sweet flavor, complemented by hints of aromatic tarragon. Served with fresh lemon wedges for a bright, refreshing finish, these grilled shrimp skewers make for a mouthwatering appetizer or main course option.

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

• 1 lb large shrimp, peeled and deveined
• 1/4 cup Rocky Mountain Olive Oil Tarragon White Balsamic Vinegar
• 2 tablespoons Rocky Mountain Olive Oil Lemon Fused Olive Oil
• 2 cloves garlic, minced
• 1 tablespoon fresh tarragon, chopped
• 1 tablespoon Grind Spice Co Lemon Pepper Seasoning
• lemon wedges, for serving

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

1. In a bowl, whisk together Tarragon Balsamic, Lemon Fused Olive Oil, minced garlic, chopped tarragon and Lemon Pepper Seasoning.
2. Add the shrimp to the marinade and toss to coat. Cover and refrigerate for 30 minutes.
3. Thread the marinated shrimp onto skewers.
4. Preheat the grill to medium-high heat. Grill the shrimp skewers for 2-3 minutes per side, or until they are pink and opaque.
5. Serve hot with lemon wedges for squeezing over the shrimp.