- Yield: Makes 50
Source: Martha Stewart Weddings, Spring
- 2 tablespoons balsamic vinegar
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon chopped fresh oregano
- 1/3 cup olive oil
- 50 medium shrimp, cleaned and deveined, tails left intact
- Balsamic Cocktail Sauce
In a medium bowl, combine vinegar, salt, pepper, and oregano. Whisk in oil. Add shrimp; turn to coat. Cover; let marinate in the refrigerator 30 minutes.
Heat broiler. Working in two batches, transfer shrimp to a baking sheet. Broil until pink and opaque, about 5 minutes. Serve warm or at room temperature with cocktail sauce on the side.