made with my lavender infused honey picked from the garden...
perfectly paired with blackberries and avocado for a sweet taste of summer
shrimp with lavender honey marinade
For shrimp:
5 cups water
1 1/2 cups dry white wine
1/2 lemon, sliced
1/2 lime, sliced
1/2 tangerine, sliced
1 tablespoon whole black peppercorns
1 tablespoon sea salt
1 bay leaf
1/8 teaspoon red pepper flakes
1 onion, quartered
1/4 cup Provence lavender (flowers and leaves)
2 pounds large shrimp (16-20 per pound), shelled with tail intact
For marinade:
1 1/2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 tablespoon fresh tangerine juice
1/2 cup lavender honey, available at specialty stores
2 tablespoons extra virgin olive oil
3 cloves minced garlic
1 teaspoon dried Provence lavender (flowers and leaves)
For marinade, whisk together all ingredients in a bowl until creamy and smooth. Season to taste with salt and pepper. Set aside.
To prepare shrimp, bring all ingredients except shrimp to a boil in large pot. Boil 5 minutes, add shrimp and boil until they are just cooked through, about 2 minutes. Drain shrimp; cool 5 minutes. Transfer to a large bowl and combine with marinade. Cover and chill 8 hours or overnight. To serve, let stand at room temperature 20 minutes.
Guess I need to go to the store and buy us some shrimp. This recipe is definitely one I'm making soon.
ReplyDeleteI can just imagine the flavors. We've had horrible meals all week (not for lack of trying--just bad food karma), and I've been living on toaster pastries. Ready for lavender shrimp! Gorgeous photos!
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