There is a pleasing clash of hot-sweet flavors in this finger-licking dish with its oriental overtones. Raw shrimp or scampi give a more succulent result than ready cooked ones. Serve with rice with a cubed avocado stirred in.
salt and freshly ground black pepper
small knob fresh ginger root grated, or 1/2 tsp ground
3 tbsp dry white wine
1 tbsp soy sauce
1 tbsp Savannah Bee Company Grill Honey
20 giant shrimp or scampi, shelled
1 tbsp oil
In a bowl, mix together the salt, pepper, ginger, wine, soy sauce and honey. Add the shellfish, turn to coat well and marinate several hours or overnight in the refrigerator.
Lift the shellfish out of the marinade and fry in hot oil, stirring , for 3-4 minutes, until pink.
The marinade can be boiled down to a syrupy consistency and added to a little mayonnaise to eat with the shrimp or scampi, or used as part of the liquid for cooking the rice.
Serves two for supper, four for a first course.
Recipe from: Honey: From Hive to Honeypot; A Celebration of Bees and Their Bounty by Sue Style