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Grilled Honey-Caper Shrimp

by Sally Bernstein

Makes 4 servings


1 pound large shrimp, peeled & deveined

3 Tbsp. capers
2 Tbsp. pickling liquid from a jar of capers
½ cup honey
2 Tbsp. dry sherry
zest of 1 lemon
juice of ½ lemon
2 tsp. sea salt

1 ½ cups extra virgin olive oil

lemon wedges

Put shrimp in a glass baking dish.  Puree all remaining ingredients except olive oil and garnishes in a food processor.  While processing, add the olive oil in a slow, steady stream. 

Toss shrimp with this marinade and refrigerate 1 hour. 

Grill over medium-hot coals for about 2 minutes per side. 

Serve 3-4 hot shrimp per person, dressing each plate with capers and lemon wedges.

© Sally Bernstein, 2005

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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