Tennessee Sweet Tea & Honey Spiced Shrimp with Grilled Peach and Mango Salad

Michael Watz


This recipe was created for the Grilling Recipe Contest.

It features some of our favorite flavors, sweet tea, honey, smoke and a lot of spice; served with a sizzle.

pinch tips: How to Peel & Devein Shrimp





2 Hr


20 Min


2 qt
1/3 c
orange honey
2/3 c
brown sugar
1/3 c
kosher salt
1/4 c
black tea, loose
1/4 tsp
cayenne pepper
4 sprig(s)
fresh thyme
2 Tbsp
fresh ginger, peeled and chopped
16 large
shrimp, peeled and deveined
1/4 c
olive oil
2 Tbsp
lemon pepper seasoning
2 c
grilled peach & mango salad, see recipe below
8 sprig(s)
fresh mint
4 large
lime, cut into quarters
2 c
fresh grilled peach & mango salad recipe
1 1/2 c
fresh peaches, peeled, pitted and cut into quarters
1 c
fresh mango, peeled, pitted and small diced
1/4 c
red bell pepper, cut into small dice
1/4 c
red onion, cut into small dice
1/4 c
fresh mint, thinly sliced
1 1/2 Tbsp
fresh cilantro, chopped
1/2 tsp
fresh garlic, finely chopped
1/2 tsp
serrano chile pepper, seeded and finely chopped
1 tsp
orange honey
2 Tbsp
olive oil
1 Tbsp
balsamic vinegar
1 Tbsp
freshly squeezed lime juice

Directions Step-By-Step

Place the water into a large pot and bring to a boil, add the honey, brown sugar, salt, tea, spices and seasonings; stirring with a whisk to dissolve the sugar. Let the brine cool to room temperature and then refrigerate overnight.
Arrange the shrimp in a single layer in a shallow pan and pour the Sweet Tea Brine over the shrimp; cover the pan with saran. Place the shrimp in the refrigerator and marinate for 2 hours turning frequently in the brine.
Remove the shrimp from the brine and blot dry with absorbent paper towels. Pour the olive oil over the shrimp and evenly coat with the oil; generously season the shrimp on all sides with the lemon pepper seasonings.
Over medium heat lightly spray the grates of a gas grill with non stick vegetable cooking oil. In batches evenly arrange the shrimp on to the grates and grill over a medium hot fire. Cook the shrimp for approximately 3 minutes turning using BBQ tongs. Grill the second side of the shrimp for an additional 2-3 minutes or until the shrimp are fully cooked.
Remove the shrimp from the grill and place in a warm area to rest for 4-5 minutes.
To serve:
In the center of 4 decorative serving platters arrange 1/2 cup of the Grilled Peach and Mango Salad.
Attractively arrange 4 shrimp around the perimeter of each platter. Garnish each platter with 2 sprigs of fresh mint and a wedge of lime. Enjoy; happy summer time grilling!!
Grilled Peach and Mango Salad Recipe
Toss the peaches gently in a separate mixture of 2 tablespoons of olive oil, 1 tablespoon of molasses, and 1 tablespoon of brown sugar. Lightly spray the grates of a gas grill with non stick vegetable cooking oil. Place the peach quarters onto the grates and grill over medium high heat for 1-2 minutes on each side or until the peaches are nicely caramelized, frequently brushing the peaches with the molasses mixture while they are grilling.
Remove the peaches from the grill to cool. Cut the peaches into medium size dices. Place all the salad ingredients into a mixing bowl and combine. Gently stir with a spoon before serving.

About this Recipe

Course/Dish: Seafood Appetizers