Honey-Brined Grilled Shrimp
AuthorRecipe GeneratorDifficultyIntermediate

This is a dish that impresses, one you want your guests to see and taste. We use honey three ways here: We add it to the brine so the meat absorbs some sweetness, we toss it with the brined shrimp so its sugars allow the shrimp to develop a good char without overcooking, and we drizzle it over the finished dish for depth.

Yields1 Serving
 1 ½ lbs unpeeled large shrimp
 1 cup boiling water
 2 tbsp kosher salt
 5 tbsp wildflower honey, divided
 2 cups ice cubes
 3 tbsp red wine vinegar
 ¼ cup extra-virgin olive oil
 ¼ cup finely chopped fresh flat-leaf parsely
 3 tbsp finely chopped white onion
 2 tbsp finely chopped fresh oregano
 2 garlic cloves, minced
 Cooking spray
 1 small red fresno chile, thinly sliced
1

Devein shrimp, and remove legs from shells, if desired. (Do not remove shells from shrimp.) Combine 1 cup boiling water, salt, and 2 1/2 tablespoons honey in a large bowl; stir until the salt dissolves. Add ice cubes; stir until mixture cools. Add shrimp, and refrigerate 20 minutes. Remove shrimp from bowl, discarding liquid. Pat shrimp dry with paper towels; toss shrimp with 1 1/2 teaspoons honey.

2

Preheat grill to medium-high heat.

3

Place red wine vinegar and remaining 2 tablespoons honey in a large bowl; stir with a whisk to combine. Gradually add olive oil, stirring constantly with a whisk until well blended. Stir in parsley, onion, oregano, and garlic.

4

Arrange unpeeled shrimp on grill grates coated with cooking spray; grill shrimp, uncovered, 2 1/2 minutes on each side or until lightly charred and cooked through. Add shrimp to bowl with vinegar mixture; toss well to coat. Arrange shrimp mixture on a platter; top with sliced Fresno chile.

Source: myrecipes.com

Ingredients

 1 ½ lbs unpeeled large shrimp
 1 cup boiling water
 2 tbsp kosher salt
 5 tbsp wildflower honey, divided
 2 cups ice cubes
 3 tbsp red wine vinegar
 ¼ cup extra-virgin olive oil
 ¼ cup finely chopped fresh flat-leaf parsely
 3 tbsp finely chopped white onion
 2 tbsp finely chopped fresh oregano
 2 garlic cloves, minced
 Cooking spray
 1 small red fresno chile, thinly sliced

Directions

1

Devein shrimp, and remove legs from shells, if desired. (Do not remove shells from shrimp.) Combine 1 cup boiling water, salt, and 2 1/2 tablespoons honey in a large bowl; stir until the salt dissolves. Add ice cubes; stir until mixture cools. Add shrimp, and refrigerate 20 minutes. Remove shrimp from bowl, discarding liquid. Pat shrimp dry with paper towels; toss shrimp with 1 1/2 teaspoons honey.

2

Preheat grill to medium-high heat.

3

Place red wine vinegar and remaining 2 tablespoons honey in a large bowl; stir with a whisk to combine. Gradually add olive oil, stirring constantly with a whisk until well blended. Stir in parsley, onion, oregano, and garlic.

4

Arrange unpeeled shrimp on grill grates coated with cooking spray; grill shrimp, uncovered, 2 1/2 minutes on each side or until lightly charred and cooked through. Add shrimp to bowl with vinegar mixture; toss well to coat. Arrange shrimp mixture on a platter; top with sliced Fresno chile.

Source: myrecipes.com

Honey-Brined Grilled Shrimp

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Awesome honey shop! The flavors are so creative and so delicious. I'm not sure if it was a special or an everyday thing, but I had the opportunity to taste any and all the honies I wanted. The staff were very friendly and very knowledgeable and I felt the prices were fair. I will definitely be coming back to stock up.
Martin Moore

Love the personalized service. Who knew that tasting Honey or Olive Oil or Vinegar could be as exciting a tasting wine. They also carry Mustards, Pastas and Sauces.  They do ship nationwide.

Melissa Fray

The moment I arrived their friendly staff explained how to pair the olive oils they sell. You can mix and match what you want and they will box it up for you. They give you many ideas on how to pair their oils with what you are making for dinner. If you need some pasta or meat sauce, they have that too! I purchased some Peppermint honey while there and loved it!

John stevens