From $2.89

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recipe_508_1886089

Black Pepper Honey Shrimp

Grilling shrimp brings out their natural sweetness, and grilling them directly on a TSTE®Ã‚® Himalayan Salt Platter, imparts a subtle salty note to the shellfish. Paired with our TSTE®Ã‚® Granulated Honey to thicken the sauce, this dish is the perfect combination of sweet and salty!

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 Granulated Honey to thicken the sauce, this dish is the perfect combination of sweet and salty!
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Black Pepper Honey Shrimp
Black Pepper Honey Shrimp

In stock

$2.89

Summary
    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 froz.en)
    1 lemon, sliced
    Prep Time
    35 mins.
    Total Time
    45 mins.
    Cook Time
    10 mins.
    Yield
    4 Servings
    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.
    SET2-3 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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