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.
1 1/2 pounds unpeeled large shrimp
1 cup boiling water
2 tablespoons kosher salt
5 tablespoons wildflower honey, divided
2 cups ice cubes
3 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1/4 cup finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped white onion
2 tablespoons finely chopped fresh oregano
2 garlic cloves, minced
1 small red Fresno chile, thinly sliced
Est. added sugars 12
How to Make It
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.
Preheat grill to medium-high heat.
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.
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.
Not sure I'd leave the tails on for just a family meal (sticky fingers) but for guests it does make for a pretty presentation. I served this with saffron rice and steamed broccoli. Very flavorful and will make again.
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