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
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