32 raw shrimp, 16/20 or 21/25 count, peeled and deveined
2 tsp shallots, minced
2 tsp FIORE Persian Lime Olive Oil
2 tsp FIORE Herbs de Provence Olive Oil
2 tsp FIORE Rose White Balsamic
1 tsp fresh lime juice
Sea salt and pepper

Whisk together or shake the shallots, olive oils and balsamic vinegar in a small jar, then set 1/3 of the marinade aside. 

 Place shrimp in small bowl and pour in the remaining 2/3 of the marinade. Let marinate for 20 minutes.

Prepare a hot grill. Skewer the shrimp onto the metal skewers, then grill over hot coals, turning frequently until cooked, about 3–5 minutes. Brush cooked skewers with the reserved marinade. Serve immediately. M