lemon pepper balsamic grilled shrimp

INGREDIENTS: * TEA TREE PRODUCTS

  • 1.5 lbs large shrimp, peeled and deveined

  • 2 tbsp LEMON OLIVE OIL *

  • 2 tbsp PEACH BALSAMIC VINEGAR *

  • 1 tbsp LEMON PEPPER, NO SALT SPICE BLEND *

  • 1 clove garlic, minced (1/2 tsp dried minced)

  • 1 tsp honey (optional, for a touch of sweetness) *

  • Fresh parsley, chopped (optional, for garnish)

  • Lemon wedges, for serving

DIRECTIONS:

Preheat your oven to 375°F.

  1. Prepare the Marinade:

    1. In a bowl, mix the BASIL OLIVE OIL, BLACKBERRY BALSAMIC VINEGAR, minced garlic, SALT, and COURSE BLACK PEPPER until well combined.

  2. Marinate the Chicken:

    1. Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it's well-coated. Seal the bag or cover the dish, and marinate in the refrigerator for at least 30 minutes (up to 4 hours for more flavor).

  • 4. Prepare for Roasting:

    • Line a baking sheet with parchment paper or lightly grease it. Remove the chicken breasts from the marinade and place them on the prepared baking sheet. Discard any leftover marinade.

  • 5. Roast the Chicken:

    • Bake the chicken in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F and the chicken is cooked through.

  • 6. Finish and Serve:

    • If desired, brush the chicken with a little of the reserved marinade (that was not in contact with the raw chicken) before serving. Allow the chicken to rest for a few minutes before slicing.