Black Pepper Honey Shrimp

Grilling shrimp brings out their natural sweetness, and grilling them directly on a Himalayan Salt Platter, imparts a subtle salty note to the shellfish. Paired with our Honey – Granulated to thicken the sauce, this dish is the perfect combo of sweet and salty!Yield: 2 servings Total Time: 45 mins Prep: 35 mins Cook: 10 mins

 

Ingredients

From The Spice & Tea Exchange®
1 oz Honey – Granulated
4 Peppercorn Spice Blend, to taste
1½ grinds Kahuna Garlic Salt Spice Blend
Himalayan Salt Platter (available in stores only)

From the Grocer
¼ cup butter
1 small shallot, finely minced
1 garlic clove, finely minced
¼ cup honey
2 TBS lemon juice
1 lb large uncooked shrimp
(tail-on peeled, deveined, thawed if frozen)
1 lemon, sliced

Preparation

PREPARE the glaze:
In a small saucepan, melt butter over medium low heat. Add shallots and garlic. Cook until shallots have softened, about 3 to 4 mins. Add the honey, Honey – Granulated, lemon juice, and 4 Peppercorn Spice Blend. Stir to combine, then taste and season with Kahuna Garlic Salt Spice Blend. Set 2-3 TBS aside for serving.

PREHEAT the Himalayan Salt Platter on grill for 35 mins or until the grill temperature reaches 350˚F.

COOK the shrimp:
Using a silicone pastry brush, brush shrimp with glaze. Place shrimp directly on salt block and cook until lightly browned, about 2 to 3 mins. Using tongs, turn shrimp onto a clean spot on the block. Brush again with glaze, add lemon slices on top and continue cooking until the center is slightly opaque, about 2 to 3 mins more.

DIVIDE shrimp between 4 warmed serving plates. Drizzle with 2 to 3 TBS of reserved glaze mixture and serve immediately.

Yield: 4 Servings
Total Time: 45 mins
Prep: 35 mins
Cook: 10 mins

~ This recipe was prepared by our very own Patrick O’Steen; avid griller and Graphic Designer.

Post Author: Spice & Tea

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