We use honey three ways here: We add it to the brine so the meat absorbs some sweetness, we toss it with the brined shrimp so its sugars allow the shrimp to develop a good char without overcooking, and we drizzle it over the finished dish for depth.
Serves 4 (serving size: about 6 shrimp)
1 1/2 pounds unpeeled large shrimp
1 cup boiling water
2 tablespoons kosher salt
5 tablespoons honey, divided
2 cups ice cubes
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
1 small red fresno chile, thinly sliced
HOW TO MAKE IT
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.
Preheat grill to medium-high heat.
Place 2 tablespoons honey in a large bowl, add olive oil, stir constantly with a whisk until well blended. Stir in parsley, onion, oregano, and garlic.
Arrange unpeeled shrimp on grill grates coated with cooking oil; 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.
Image Courtesy: Hector Manuel Sanchez
Article Courtesy: Cooking Light