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Honey-Brined Grilled Shrimp


  • 1 1/2 pounds unpeeled large shrimp

  • 1 cup boiling water

  • 2 tablespoons kosher salt

  • 5 tablespoons wildflower honey, divided

  • 2 cups ice cubes

  • 3 tablespoons red wine vinegar

  • 1/4 cup extra-virgin olive oil

  • 1/4 cup finely chopped fresh flat-leaf parsley

  • 3 tablespoons finely chopped white onion

  • 2 tablespoons finely chopped fresh oregano

  • 2 garlic cloves, minced

  • Cooking spray 

  • 1 small red Fresno chile, thinly sliced

How to Make It

Step 1

Devein shrimp, and remove legs from shells, if desired. (Do not remove shells from shrimp.) Combine 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 shrimp, and refrigerate 20 minutes. Remove shrimp from bowl, discarding liquid. Pat shrimp dry with paper towels; toss shrimp with 1 1/2 teaspoons honey.

Step 2

Preheat grill to medium-high heat.

Step 3

Place red wine vinegar and remaining 2 tablespoons 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.

Step 4

Arrange 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 shrimp to bowl with vinegar mixture; toss well to coat. Arrange shrimp mixture on a platter; top with sliced Fresno chile.





1 ½ cup graham crumbs

3 Tbsp sugar

3 Tbsp unsalted butter, melted and cooled slightly

1 egg white


⅔ cup sour cream

¼ cup packed brown sugar

½ tsp vanilla extract


3 cup fresh mixed berries

½ cup raspberry jam

Honey Biscuit

2 cup all-purpose flour

2 tsp baking powder

¼ tsp baking soda

¼ tsp salt

¼ cup cool butter, cut into pieces

⅓ cup buttermilk

¼ cup honey

1 large egg

2 tsp vanilla extract

1 egg yolk mixed with 2 Tbsp water, for brushing

icing sugar, for dusting



1. For the graham crust, preheat the oven to 350 F and place 8 individual ungreased removable bottom tart tins on a parchment lined baking tray. Stir the graham crumbs and sugar and then mix in the butter and egg white until evenly blended. Divide this between the tart shells and press into the tins, coming up the sides. Bake for 10 minutes and cool while preparing the fillings. Increase the oven temperature to 375 F.


1. For the cream layer, stir the sour cream, brown sugar and vanilla and set aside.


1. For the fruit, stir the berries with the jam and set aside.

Honey Biscuit

1. For the biscuit, sift the flour, baking powder, baking soda and salt in a bowl. Cut in the butter until the butter pieces are small and barely visible. In a separate bowl, whisk the buttermilk, honey, egg and vanilla and stir this into the flour, turning out onto a work surface to bring together. Roll out the biscuit to just over ½-inch thick and cut 8 biscuits that are just under the diameter of the tart shells.

2. To assemble the tarts, spoon the sour cream filling into each of the tart shells and spread gently. Top the cream with the fruit and then place a biscuit on top of each. Brush the biscuits with egg wash and bake the tarts for 15 to 18 minutes until golden brown. Cool the tarts to room temperature and dust with icing sugar before serving.


2 cups hot strong brewed coffee (French or other dark roast)

1/2 cup whole milk

1/4 cup honey

1/8 teaspoon ground cinnamon

Dash ground nutmeg

1/4 teaspoon vanilla extract


In a small saucepan, combine the coffee, milk, honey, cinnamon and nutmeg. Cook and stir until heated through. (Do not boil.) Remove from the heat; stir in vanilla. Pour into cups or mugs; serve immediately.



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