• Black Pepper Honey Shrimp

Black Pepper Honey Shrimp

1 oz. Honey - Granulated
4 Peppercorn Spice Blend, to taste
1 ½ grinds Kahuna Garlic Salt
Himalayan Salt Platter (available in-store only)
¼ cup butter
1 small shallot, finely minced
1 garlic clove, finely minced
¼ cup honey
2 Tbsp. lemon juice
1 lb large uncooked shrimp
(tail-on peeled, deveined, thawed if frozen)
1 lemon, sliced
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.

SET 2-3 Tbsp. aside for serving.

PREHEAT 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 Tbsp. of reserved glaze mixture and serve immediately.

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