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Tuesday, July 30, 2013

shrimp with lavender honey marinade~




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.