Place water in a hotel pan and add a perforated insert with the coated shrimp. Cover with foil.
Pre-heat oven to 400 degrees F. Place shrimp in oven and steam. Check shrimp after 10-15 minutes. If they are pink and curled remove from oven and peel and cool.
Toss shrimp, mozzarella, basil, olive oil, salt, pepper, and tomatoes.
Place in a bowl or serving platter then drizzle with balsamic glaze and serve.
Ingredients
1/4 cup Piancone® Balsamic Glaze
1/2 cup Peak Fresh Produce® Basil, chiffonade
2 lbs Roma Ciliegine Mozzarella
1/2 cup Piancone® Oil, Olive, Extra Virgin, unfiltered
