Mix the shrimp with the garlic and olive oil in a bowl and set aside to marinate for half an hour.
Heat a skillet large enough to hold the shrimp and when it's hot, add the butter. When the butter sizzles, add the shrimp. Using a wooden spoon, flip and toss the shrimp around in the skillet over medium to medium-high heat until they just start turning pink. Add any remaining oil and garlic (from marinade in the shrimp bowl); stir well.
Reduce heat to low, add the balsamic vinegar or Faux Aged Balsamic Vinegar, 1 tablespoon at a time, stirring rapidly so it will combine and coat the shrimp. Add an additional 3 tablespoon, one at a time, and continue to cook the shrimp stirring constantly until they are coated with the balsamic glaze and done (1 or 2 minutes), but still springy to the touch.
Remove the shrimp to a serving platter and sprinkle very lightly with the sea salt or coarse salt. Drizzle with the Balsamic Vinegar Glaze and sprinkle with the chopped herbs. Serve immediately.
Makes 4 to 6 servings.
Faux Aged Balsamic Vinegar Recipe:
Aged Balsamic Vinegar, or as it is known in Italy, tradizionale, accumulates its flavor in a variety of wooden casks for as long as one hundred years. The result is a very concentrated dark brown, thick sweet vinegar, and it is a great luxury. If you do not have it in your pantry - chefs have learned to do as the Italians so - reduce your commercial-grade balsamic vinegar with a little brown sugar. It is a good second.
1/2 cup Balsamic Vinegar, commercial grade
2 tablespoons light brown sugar
In a small saucepan over medium to medium-high heat (depending on your stove), let mixture simmer and reduce the vinegar for approximately 4 minutes until thickened and reduce by 1/2. Add the brown sugar and simmer an additional 2 minutes longer.
Makes 1/4 cup.
Comments and ideas from readers:
I just made the Anytime Balsamic Shrimp recipe and it came out quite nicely. I kicked it up a notch by adding ginger paste and some sesame oil to the marinade and then I threw in some raisins as the shrimp was cooking with the balsamic vinegar - Mike Klein (7/03/08)