Joel makes this tasty shrimp appetizer for De Panman, Joshua Regrello using Bertolli Olive Oil.


12 – 15 jumbo shrimp, peeled and deveined

Salt and black pepper

Bertolli Olive Oil Spray

For the vinaigrette:

¾ cup Bertolli Olive Oil

1½ tbsp mustard

2 cloves garlic, minced

¼ cup lime juice

2 tbsp honey

2 tbsp balsamic vinegar

½  tsp dried oregano

1½ tbsp grated Parmesan cheese

Pinch of salt and black pepper

Fresh basil leaves, chopped

Mixed salad greens


  1. Season the shrimp with salt and pepper. Set aside.
  2. In a bowl, whisk together the mustard, lime juice, garlic, honey, balsamic vinegar, Parmesan cheese, salt, black pepper and basil. Add the Bertolli Olive Oil, whisking vigorously until incorporated. Taste and adjust seasoning if necessary.
  3. Lightly spray a griddle or frying pan with Bertolli Olive Oil Spray and heat pan over medium high heat. When pan is hot, place the shrimp in an even layer in the pan, cooking for 1 – 2 minutes on one side, then turning to finish cooking on the other side, approximately 2 minutes or until the shrimp are opaque. Remove from heat.
  4. Place the shrimp on a serving platter over some mixed greens. Drizzle the vinaigrette over the shrimp and serve.

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