Bright, punchy, and wildly satisfying. The shrimp gets that savory herb hit from our Chimichurri Olive Oil, while our Pineapple Balsamic adds a clean tropical acidity that keeps everything light. It’s sweet heat with a passport.

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

• 1 lb large shrimp, peeled
• 2 Tbsp Rocky Mountain Olive Oil Chimichurri Verde Olive Oil
• 1½ Tbsp Rocky Mountain Olive Oil Pineapple White Balsamic
• ½ tsp chili flakes
• 3 cups cooked jasmine rice
• 1 cup diced cucumber
• 1 cup diced pineapple
• ½ cup cherry tomatoes
• ¼ cup fresh cilantro

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

1. Toss shrimp with Chimichurri Olive Oil, Pineapple Balsamic, and chili flakes.
2. Sauté 2–3 minutes per side until pink.
3. Layer rice in bowls. Top with shrimp and fresh veggies.
4. Drizzle with 1 additional tsp balsamic if desired.