This Grilled Shrimp With Honey Brine is a restaurant-like dish that will surely leave a good impression to your guests. The honey in this recipe is used in three different ways, adding the rich flavor of the honey to the shrimp. Regardless of its flavorful taste, this recipe is really healthy. It is rich in antioxidants and is good for the health of your heart. In most cases, we only want the honey as an accent, but it is actually the showcase of the recipe here. So, if you want to try this recipe, here’s how to prepare it.
Grilled Shrimp With Honey Brine
1 1/2 pounds unpeeled large shrimp
5 tablespoons wildflower honey, divided
1 cup boiling water
2 tablespoons kosher salt
1/4 cup extra-virgin olive oil
2 cups ice cubes
3 tablespoons red wine vinegar
1/4 cup finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped white onion
2 garlic cloves, minced
2 tablespoons finely chopped fresh oregano
1 small red Fresno chile, thinly sliced
How to Make It
- Devein shrimp, and remove legs from shells, if desired. (Do not remove shells from shrimp.) Mix 1 cup boiling water, salt, and 2 1/2 tablespoons honey in a large bowl; stir until the salt dissolves. Add ice cubes; stir until mixture cools. Add the shrimp and refrigerate for 20 minutes. Remove the shrimp from the bowl and discard the liquid. Pat shrimp dry with paper towels; toss shrimp with 1 1/2 teaspoons honey.
- Preheat grill to medium-high heat.
- Place red wine vinegar and the remaining 2 tablespoons of honey in a large bowl; stir with a whisk to combine. Gradually add olive oil, stirring constantly with a whisk until well blended. Stir in parsley, onion, oregano, and garlic.
- Place unpeeled shrimp on grill grates coated with cooking spray; grill shrimp, uncovered, 2 1/2 minutes on each side or until lightly charred and cooked through. Add the shrimp in the bowl with the vinegar mixture; toss well to coat. Place shrimp mixture on a platter; top with sliced Fresno chile.