It's amazing the people I've run into lately who don't like shrimp...what!  Shrimp is food fit for the gods.  It absorbs flavors so well you can marinate them in almost anything.  I found this recipe on the web, and guess what I added to  make it even tastier, yep Lavender.  This recipe can be grilled on a skewer or sautéed in a skillet.  Either way I guarantee you'll love it.  Serve over Some Basmati rice or try the gingered rice featured on this blog previously.    

Bon Appetite,   
Peggy


LAVENDER PINEAPPLE SHRIMP 


Serves 4 as main course, or 6-8 as appetizer


2 lbs. Cleaned Shrimp ( I used the 26-30 )
1/4 cup pineapple juice
1/2 cup olive oil
1/4 cup lime juice
1 Tbs. lavender honey (or plain honey)
4 Tbs. cilantro ( can leave out if not fond of cilantro)
4 Tbs. chopped green onions
3 cloves garlic minced
1/4 tsp. red pepper flakes
11/2 tsp. culinary Lavender crushed in mortar and pestle
salt and pepper to taste


Clean shrimp and set aside.  Combine all the rest of the ingredients for marinade.  Marinate shrimp for at least 30 minutes.   If you are sautéing shrimp, heat 1 Tbs  olive oil and 2 Tbs. butter.  Drain shrimp , reserve marinate.  Saute until shrimp is pink and cooked through.  In the meantime heat marinate and reduce by I/2.  if grilling, grill for about 3 minutes per side.  If using bambo skewers soak in a water a couple of hours before use.