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Black Pepper Honey Shrimp
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
4 servings
Prep Time
35 minutes
Cook Time
10 minutes
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!
Ingredients
-
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
Directions
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.