Grilled Shrimp Bathed in Lavender Marinade

Makes 32-40

Ingredients:

Shrimp:

• 2 lb large peeled, deveined, tail-on shrimp (16-20 size)
• 2 cloves garlic, minced
• Juice of 1 lemon
• 2 T. olive oil
• 1 t. sea salt
• ¼ t. crushed red pepper flakes

Marinade:

• 3 T. dried culinary lavender blossoms
• 1/2 T. white peppercorns
• 2 T. olive oil
• 1 T. white wine vinegar
• 1 T. fresh orange juice
• 1 T. fresh lemon juice
• 1 T. fresh lime juice
• 1 garlic clove, minced
• ½ c. mild-flavored honey
• Sea salt to taste

Directions:

• Combine shrimp ingredients in a zip-top plastic bag, toss to combine, and refrigerate for 1-3 hours. 
• For marinade, finely grind lavender blossoms and white peppercorns in a spice grinder.  Whisk together all ingredients and set aside.
• Preheat grill, thread shrimp onto skewers if desired, and grill 2-3 minutes per side until shrimp is pink and firm.  Remove from skewers if using, and toss with marinade.  Refrigerate for 8 hours or overnight.
• Allow to come to room temperature for 20 minutes.  Taste and correct seasoning as needed.  Transfer to a serving platter and garnish with lavender sprigs and citrus slices.

Based on recipe in Sharon Shipley’s “The Lavender Cookbook”
Kathy Fruchterman, Executive Chef