March 09, 2018
This is a dish that is worthy of any fine-dining restaurant and one that is going to wow your dinner guests. The honey in this recipe is used in three distinct ways to add the rich flavor of the honey to the shrimp. In most cases, we only want the honey as an accent, but it is actually the showcase of the recipe here.
- 5 pounds unpeeled 12-count shrimp
- 2T Kosher salt
- 5T blue borage raw honey
- 3T red wine vinegar
- 1/4c coconut oil
- 1/4c finely chopped fresh parsley
- 3T finely chopped white onion
- 2T finely chopped fresh oregano
- 2 garlic cloves, minced
- 1 red chili pepper, sliced in ovals
- Non-stick coconut oil cooking spray
- Devein and remove legs from shrimp, but leave the shells on.
- In a large pot, bring one cup of water to a boil, then add salt, 2 1/2T of the honey. Stir until ingredients are completely combined.
- When you can see that the salt has been dissolved, add 2 cups of ice cubes and stir until mixture cools.
- Add the shrimp and refrigerate for 20 minutes.
- Remove the shrimp from water and discard water. Pat dry shrimp.
- Place shrimp in mixing bowl with 1 ½ teaspoons of the honey and toss until all shrimp have honey on them.
- Preheat your grill to a medium-high heat.
- In a large mixing bowl, combine red wine vinegar, 2T honey and stir until combined.
- Gradually fold in coconut oil until all ingredients are well combined.
- Add garlic, onion, oregano, and parsley, then stir until combined.
- Remove grates from grill and spray with non-stick spray, then replace on grill.
- Place shrimp on grill and cook for about two and a half minutes on each side (they should have a light char to them).
- When shrimp are cooked, remove from grill and toss in vinegar mixture until they are well—coated.
- Remove from mixture, then serve with the red chili pepper slices on top of shrimp.
We are recommending that you use the Blue Borage honey for this recipe, but you can use Manuka honey for an even richer flavor.