1 lb. jumbo shrimp, peeled and deveined
21 Seasoning Salute (or your favorite spice blend)
Kosher salt and black pepper to taste
2 tablespoons butter
2 tablespoons olive oil
1/4 cup white wine
1/2 cup balsamic vinegar
2 tablespoons honey
1 tablespoon dijon
1 tablespoon pepper juice from the jar
1/2 cup banana peppers
1/2 black or calamata olives
Season the shrimp with the 21 Seasoning Salute on both sides, then with salt and pepper to taste.
Melt the butter and oil in a large skillet over medium heat.
Add the shrimp in a single layer and cook for 2-3 minutes on each side.
remove the shrimp from the pan to a plate to keep warm.
Pour the wine into the skillet to deglaze, scraping up the bottom of the pan as you whisk. Let the wine reduce for a minute, then add the balsamic vinegar, honey, dijon and pepper juice.
Stir to combine and simmer for 5 minutes.
Add the shrimp back to the skillet along with any juices from the plate. Stir in the banana peppers and olives and cook for another minute or two just to warm the shrimp up.
Serve with bread for dipping.