In large skillet, heat Citrus Habanero Olive Oil over medium heat. Add garlic and sauté for about one minute. Increase heat to high and add shrimp, White Coconut Balsamic Vinegar, and lemon juice. Saute until shrimp turns pink, about 2-3 minutes. Season to taste. Serve immediately. If desired, garnish with lemon and parsley.
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