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.