- 1 pound large shrimp peeled and deveined, tail on for prettier presentation
- 2 teaspoons honey
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- 1/4 teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 garlic cloves
- ¼ cup minced parsley
- 4 tablespoons olive oil
In a large bowl, whisk together honey, soy sauce, lemon juice, dijon mustard, red pepper flakes, salt, pepper, garlic and parsley.
Slowly drizzle the olive oil into the bowl while simultaneously whisking to combine the ingredients.
Add shrimp to the marinade. Refrigerate to marinate for at least 20 minutes and no more than 1 hour. After an hour the shrimp will begin to “cook” in the lemon juice.
Saute shrimp in a cast iron skillet over medium-high heat for 1-2 minutes per side or until no longer opaque.
Serve on a platter with toothpicks or small tongs. Garnish with fresh parsley and lemon wedges.
This recipe will make approximately 31-35 pieces. You should plan on 3-4 pieces per person as an appetizer. As a meal, plan on 6-8 pieces per person.
Calories: 113kcalCarbohydrates: 3gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 71mgSodium: 654mgPotassium: 95mgFiber: 1gSugar: 2gVitamin A: 280IUVitamin C: 4mgCalcium: 37mgIron: 1mg