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​ Blood Orange/Honey Ginger Shrimp

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¼ cup of BG’s Honey Ginger Artisan Vinegar

2Tbsp. BG Blood Orange olive oil

2 Tbsp. butter

1.5 Lbs. of large uncooked shrimp, peeled and deveined

3 garlic cloves, minced

Sea Salt

1 Tablespoon snipped chives, or parsley for garnish


Mix the shrimp with garlic and olive oil in a bowl and set aside to marinate for 15 minutes. Heat a skillet on medium high heat and when hot, add the shrimp. Lightly toss shrimp over medium to medium high heat until shrimp start to turn pink. Reduce the heat to low, add BG Honey Artisan Vinegar a little at a time stirring quickly so it will combine and coat the shrimp; until the shrimp become glazed (about 1-2 minutes). Remove the shrimp from the pan; sprinkle the shrimp with chopped chives.