WE GOT (FIG) VINEGAR AT PICK PLACE MARKET SO LET'S DO A RECIPE ENJOY DAN:

SHRIMP WITH PENNE PASTA AND FIG VINCOTTO VINEGAR by CHEF DAN:

Serves 4-6

INGREDIENTS:

1 pound shrimp, peeled with tails on

2 tablespoon olive oil, divided

2 cups penne pasta or ziti pasta, uncooked

1 pound asparagus, trimmed and cut on the bias in 2-inch pieces

1 red bell pepper, cut into thin strip

1/3-cup feta cheese, crumbled

1 tablespoon FIG vincotto vinegar

DIRECTIONS:

1.   Cook pasta according to package directions.

2.   Drain pasta and, place in a large serving bowl.

3.   Toss shrimp in 1 tablespoon olive oil, stir to coat.

4.   In a sauce pan over medium-high heat add 1 tablespoon olive oil, when sizzling add asparagus, and bell pepper, cook 2-3 minutes and then add shrimp and cook until they turn pink about 2 minutes.

5.   Place in the serving bowl and stir to combine.

6.   Top with feta cheese and FIG vincotto vinegar, toss lightly.

ENJOY DAN:                                               BON-APPETITE