Balsamic Shrimp

This is one of my all-time favorite dishes,
Good tasting and it couldn't be simpler.
The vinegar goes well with the shrimp.

Ingredients:
1 1/2 pounds large uncooked shrimp, peeled and deveined
3 garlic cloves, minced
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1/4 cup Balsamic Vinegar
salt to taste
Italian parsley for garnish

Directions:
Mix the shrimp with the garlic and olive oil
in a bowl and set aside to marinate for half an hour.
Heat a skillet large enough to hold the shrimp
and when it's hot, add the butter.
When the butter sizzles, add the shrimp.
Using a wooden spoon, flip and toss the shrimp
around in the skillet over medium to medium-high
heat until they just start turning pink.
Add any remaining oil and garlic
(from marinade in the shrimp bowl); stir well.
Reduce heat to low, add the balsamic vinegar
1 tablespoon at a time, stirring rapidly
so it will combine and coat the shrimp.
Add an additional 3 tablespoon, one at a time,
and continue to cook the shrimp stirring
constantly until they're coated with the
balsamic glaze and done (1 or 2 minutes),
but still springy to the touch.
Remove the shrimp to a serving platter
and sprinkle very lightly with the salt.
Drizzle with the Balsamic Vinegar Glaze
and sprinkle with the chopped herbs.
Serve immediately.