Grilled Shrimps & Vegetables with Balsamumm Drizzle

Prep time: 15 minutes / Cook time: 5 to 8 minutes / Servings: 2 to 4

A simple and delicious way to cook shrimp to perfection. In just a few minutes, shrimp turn tender and juicy while the julienne vegetables stay crisp and flavorful. Tossed with olive oil, herbs, and finished with a drizzle of Balsamumm, this dish is exquisite — especially served over garlic pasta!

Grilled Shrimps and vegetables drizzled with Balsamumm

Ingredients

• 20 shrimp (16/20)

• 6–7 asparagus, julienned

• ½ medium red onion, quartered

• ½ red bell pepper, julienned

• ½ yellow bell pepper, julienned

• ½ medium zucchini, julienned

• 1 tbsp. dried oregano

• Pinch of cayenne

• Olive oil

• Fresh cilantro, for garnish

• Balsamumm Original or Bianco, to serve

Preparation

Preheat oven to broil.

Pat shrimp dry with paper towels to remove excess water.

In a large bowl, season vegetables with salt, pepper, and olive oil. Add shrimp and cayenne, toss well.

Oil a large baking sheet with 2 tbsp. olive oil. Spread shrimp and vegetables evenly, sprinkle with oregano. Broil for 5–8 minutes, until shrimp are pink and cooked through.

Return everything to the bowl, drizzle with extra olive oil if needed, and adjust seasoning. Serve hot, topped with a drizzle of Balsamumm and fresh cilantro.

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