FIG VINCOTTO VINEGAR NOT YOUR EVERYDAY VINEGAR ENJOY DAN:

SHRIMP WITH FENNEL AND FIG VINCOTTO VINEGAR by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoons olive oil

1 pound shrimp, peeled and tails on

1 fennel bulb, finely sliced

1 onion, finely sliced

1 red bell pepper, finely sliced

2 teaspoons FIG vincotto vinegar

1/4cup fresh basil leaves

Coarse salt and fresh ground black pepper

DIRECTIONS:

1.     In a sauce pan over medium-high heat, add funnel and onion.

2.     Sauté until they begin to caramelize, about 5 minutes.

3.     Add bell pepper and sauté for about 3-5 minutes.

4.     Place onion and fennel mixture on a platter.

5.     Toss shrimp in the olive oil and stir to coat.

6.     In the sauté pan over medium-high heat add shrimp and sauté for 2-3 minutes or until shrimp are pink.

7.     Place shrimp on the platter on top of the fennel mixture.

8.     On top of the shrimp add fresh basil and FIG vincotto vinegar.

9.     Season with salt and pepper.

ENJOY DAN:                                           (BON-APPETITE)