Lionheart Wines
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Grilled Shrimp Bathed in Lavender Marinade

Makes 32-40



  • 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


  • 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


  • 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

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