Ingredients:

Shrimp:
1/4 C. Maine-ly Drizzle's 100% Extra Virgin Olive Oil
1 t.Maine-ly Drizzle’s Roasted Sesame Oil
Juice of one (Meyer) lemon
2 Cloves crushed garlic
1/4 C. Minced Italian parsley
1 t. Maine-ly Drizzle's Sweet Spanish Paprika
1/2 t. seafood seasoning
16 Large shrimp, cleaned w/ tails on

Beurre Blanc:
1/2 C. Unsweetened pineapple juice
1 t. Minced shallot
2 t. Maine-ly Drizzle's Golden Pineapple White Balsamic Vinegar
10 t. unsalted butter, cut into chunks
Salt & pepper to taste

2 Bunches watercress leaves (garnish)
1/2 t. Black Sesame Seeds (garnish)

Directions:

Whisk together olive oil, sesame oil, lemon juice, garlic, parsley, paprika and seafood seasoning in a large bowl. Add shrimp, stir gently to coat and allow to sit at room temperature for 15 minutes.

Meanwhile, combine pineapple juice, shallot and balsamic vinegar in a small saucepan. Bring to a boil, reduce heat to low and simmer for 15 minutes to reduce by a third. Remove from heat and whisk in butter, a couple chunks at a time. Season w/ salt & pepper to taste.

Remove shrimp from marinade (discard) and thread onto skewers. Heat barbeque (or a grill pan) w/ ridges) to medium high. Grill shrimp for 4-6 minutes, turning occasionally for even grilling.

To serve, scatter watercress onto a platter and arrange shrimp on top. Drizzle with Pineapple beurre blanc and sprinkle with sesame seeds.

An Original Recipe by Michaela Rosenthal