To optimize the outdoor cooking experience, chef Michell Sanchez also shares his best tips when marinating and grilling with honey.
Grilled tiger shrimp with mango-habanero-honey & papaya slaw
1 lb large Tiger shrimp, about 16-20 shrimp
2 tbsp honey
2 whole mangos, peeled and cubed for puree
1 orange Habanero pepper
1 green papaya
Salt to taste
Clean, devein and slightly butterfly shrimp, leaving shell and tails on, cover in bowl and set in refrigerator. Using a blender add honey, mango, Habanero, and a squeeze of lime. Blend for 2 minutes adding a pinch of salt and blending for 1 minute more. Preheat grill to 350 degrees. Using a mandolin with teeth, shred papaya and toss with spoonful of honey, lime juice from 1 lime and add salt to taste. Cover and set aside. Wipe grill with vegetable oil on a clean cloth and place shrimp on grill for 3 minutes each side. Remove from grill and serve over fresh papaya slaw.
Honey glazed grilled fruit salad
1 large watermelon
1 Honeydew melon
8 Mission figs
1 cup orange juice
1 cup honey
Pinch of salt
Chile fruit seasoning
Wooden skewers, soaked in water
Peel and slice watermelon, pineapple and Honeydew into 1 inch chunks and figs in half. Preheat grill to medium heat and wipe grill with halved lime. Place cut fruit into large mixing bowl, and pour orange juice over and toss with a pinch of salt. Assemble fruit into kabobs by piercing it through the soaked skewer and stacking the fruit, alternating as you go. Leave at least 2 inches of space on blunt end of the skewer to handle kabob safely while grilling. Place fruit on hot grill, turning on each side every three minutes. Remove from grill and drizzle with honey and sprinkle with chile fruit seasoning. Serve warm on the skewer.
All honey grilling recipes and tips are available at www.mielpura.org. (SOURCE: National Honey Board)
Photo: National Honey Board
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