Fresh Big Shrimps - 12 (preferably not frozen)
Garlic Cloves - 1, minced
Olive Oil - 1 tbsp
Reduced Sodium Soy Sauce - 1.5 tbsp
Balsamic Vinegar - 2 tbsp.
Turbinado Sugar - 1/2 tsp
Red Chili Flakes - 1/4 tsp
Cayenne Pepper - 1/4 tsp
Basil Leaves - 2, shredded for garnishing
Mix soy sauce, balsamic vinegar, turbinado sugar, chili flakes and cayenne together and keep aside.
Heat a skillet and add the olive oil and minced garlic. Saute for a few seconds and add the shrimp.
Cook for 2 to 3 minutes on each side, till the shrimps are pink and opaque. Add the sauce and mix well and cook for a minute till the sauce is almost absorbed.
Garnish with shredded basil leaves and serve immediately.