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

Michael Watz

By
@mjwatz

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.


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Comments:

Serves:

4

Prep:

2 Hr

Cook:

20 Min

Ingredients

2 qt
water
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

1
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.
2
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.
3
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.
4
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.
5
Remove the shrimp from the grill and place in a warm area to rest for 4-5 minutes.
6
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!!
7
Grilled Peach and Mango Salad Recipe
8
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.
9
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