Sean and I went to a cooking demonstration this weekend and learned about grilling shrimp on a Himalayan salt slab. We immediately bought the slab and went in search of shrimp for tonight's dinner. I just decided I actually like shrimp a couple of months ago, so I was eager to figure out how to cook it. I took the recipe from the class, made a couple of adjustments, and found my new favorite dinner.
Honey Lemon Shrimp
3 tablespoons butter
1 small shallot, peeled and finely minced
2 medium garlic cloves, peeled and finely minced
4 tablespoons honey
3 tablespoons fresh lemon juice
1 pound large shrimp, cleaned
Sea salt, as needed
In a small saucepan melt butter over medium heat. Add shallot and garlic and cook until softened, about 3 to 4 minutes. Add the honey and lemon juice and stir to combine. Taste and season with salt as needed. Pour half the sauce into a small bowl to brush onto the shrimp and leave the remaining sauce in the pan to toss the shrimp when they are finished cooking.
Heat a grill or saute pan coated with a little olive oil. Place shrimp in the hot pan and brush with the honey lemon sauce. Cook until lightly browned, about 2 to 3 minutes. Using tongs, turn shrimp, brush again with the sauce and continue cooking until the center is slightly opaque, about 2 to 3 minutes more. When the shrimp are done cooking place them in the pan with the sauce to toss them and keep them warm. Serve immediately.
