Shrimp Caprese Salad Bites
12 frozen breaded butterfly shrimp from SeaPak Jumbo Butterfly Shrimp
1/3 cup balsamic vinegar
8 ounces fresh mozzarella
2 Roma tomatoes
1 oz fresh basil
2 tablespoons extra virgin olive oil
Place the balsamic vinegar in a small saucepan and bring to a boil. Reduce heat to very gentle simmer while you cook the shrimp. The vinegar will reduce to about half its original volume and become thicker.
Cook the frozen breaded butterfly shrimp according to the package directions. While the shrimp are baking, slice the Roma tomatoes to yield 12 round slices about 1/4 inch thick. Slice pieces of mozzarella to approximately the same size.
When the shrimp are finished cooking, let them cool for about 3 minutes, then remove the tails. Assemble the crunchy shrimp caprese salad bites by layering a tomato slice, a piece of cheese, a shrimp, and a basil leaf.
Garnish each bite with a few drops of reduced balsamic vinegar and olive oil, then serve immediately