This delicious recipe comes from Keys Creek Lavender Farm, where Chef Kate McAloon and Alicia Wolff, the organic farm’s owner, are working on a Lavender Inspired Cookbook. These flavorful shrimp work well as an entree or as a crowd-pleasing appetizer. The flavors go great with a refreshing Agavi Lavender Margarita for the grownups and Pineapple-Limeade for the kids. For more exciting recipes, check out Chef Kate’s website: www.chefkatealiveandcooking.com.
Grilled Shrimp with Pineapple Lavender Marinade
by Chef Kate
2 lbs. Wild Caught Shrimp (cleaned with tails on)
1/4 cup Organic Pineapple Juice
1/2 cup Organic Cold Pressed Olive Oil
1/4 cup Organic Fresh Lime Juice
1 Tablespoon *Lavender Honey
4 Tablespoons Organic Cilantro (Finely Chopped) (reserve 2 Tablespoons for garnish)
4 Tablespoons Organic Green Onion (Finely Chopped) (reserve 2 Tablespoons for garnish)
3 Cloves Organic Garlic (minced)
1/4 teaspoons Organic Red Pepper Flakes (more or less to taste)
1 1/2 teaspoons *Organic Culinary Lavender
1/2 teaspoons *Lavender Salt and Fresh Ground Pepper
Mix all marinade ingredients together well. Add Shrimp and refrigerate at least 30 minutes. Heat grill according to directions.
Remove Shrimp from Marinade (reserve Marinade) and grill Shrimp for about 3 to 4 minutes on each side or until done. While grilling Shrimp bring the Marinade to a boil and reduce by half.
Remove Shrimp from grill and keep warm on a covered platter.
Pour Marinade over Shrimp and sprinkle with the reserved Cilantro and Green Onion. Serve immediately.
This recipe serves 4 as an entree or 6 to 8 as an appetizer. If serving as an appetizer use toothpicks or mini skewers.
Organic Lavender products available at www.keyscreeklavenderfarm.com.
*Recipe courtesy of Chef Kate of www.chefkatealiveandcooking.com. Image taken by Lauren Lemons, Photographer.*