Run shrimp under cold water in a colander. In a large non-stick pan over medium-high heat, drizzle Lime Infused EVOO. Once hot, add minced garlic and shrimp. Season with salt and pepper and cook until the shrimp are pink and no longer translucent, about 5-8 minutes.
Just before removing shrimp from pan, drizzle with Coconut White Balsamic Vinegar and toss. Serve with a squeeze of fresh lime, if desired.