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Grilled Shrimps and vegetables drizzled with Balsamumm

Preparation: 15 min. / Cooking: 5 to 8 min. / Servings: 2 à 4

Here is a simple way to cook shrimp to perfection. Cooking time is short and julienne vegetables are perfectly crunchy. Seasoning, which you can vary, tossed with olive oil, the result is exquisite. Sublime on garlic pasta!

Crevettes sauvages et Balsamumm
Grilled Shrimps and vegetables drizzled with Balsamumm


20 shrimp 16/20

6 to 7 asparagus, cut into julienne

½ medium red onion, quartered

½ red pepper, cut in julienne

½ yellow pepper, cut in julienne

½ medium zucchini, cut into julienne

1 tbsp. dried oregano

1 pinch of Cayenne

Olive oil Fresh cilantro, to serve

Balsamumm Original or Bianco, to server


Heat oven to "broil".

Place shrimp on an absorbent paper, add another sheet over and press to remove all water.

Place the vegetables in a large bowl add salt and pepper to taste. Add shrimp to vegetables with 20 ml olive oil, Cayenne pepper and mix well. Oil a large baking sheet with 2 tbsp. olive oil.

Distribute shrimp and vegetables on baking sheet, add oregano, bake in center of oven for 5 to 8 minutes. As soon as shrimps become pink, they are ready. Put mixture back in the bowl and add 2 tbsp. olive oil. Rectify seasoning.

Place on a plate or serving dish, drizzle with Balsamumm and serve.

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