Best Tennessee Sweet Tea Honey Spiced Shrimp With Grilled Peach And Mango Salad Recipes

SWEET AND SPICY GRILLED SHRIMP

Sweet and Spicy Grilled Shrimp image

This is something a little more flavorful for grilling shrimp. This recipe is also delicious brushed onto bacon wrapped shrimp.

Provided by TheGoddessGiGi

Categories Seafood Shellfish Shrimp

Time 20m

Yield 4

Number Of Ingredients 4

Ingredients

6 bamboo skewers, soaked in water for 20 minutes
½ cup chile-garlic sauce
½ cup honey
1 pound medium shrimp, peeled and deveined

Steps:

Preheat grill for medium heat and lightly oil the grate.
Stir chile-garlic sauce and honey together in a small bowl.
Thread shrimp onto soaked bamboo skewers, piercing through the head and tail ends.
Cook the skewers on the preheated grill, frequently turning and basting with the sauce mixture, until shrimp are firm and pink on all sides, about 10 minutes.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 37.9 g, Cholesterol 172.6 mg, Fat 1 g, Fiber 1.1 g, Protein 18.6 g, SaturatedFat 0.3 g, Sodium 1469.9 mg, Sugar 34.8 g

GRILLED SHRIMP SALAD WITH SWEET TEA VINAIGRETTE

Grilled Shrimp Salad With Sweet Tea Vinaigrette image

Modified from Southern Living May 2011 -- Prepare the vinaigrette, and while it cools 20 minutes, grill the shrimp and peaches, then assemble the salad! (Prep time includes vinaigrette cooling time!)

Provided by KerfuffleUponWincle

Categories Salad Dressings

Time 1h6m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup pecans (toasted and coarsely chopped)
1 lb jumbo raw shrimp (peeled and de-veined)
1 tablespoon olive oil
1/4 teaspoon cayenne pepper
2 large fresh peaches (cut into 8 wedges each)
1 (6 ounce) bag mixed baby greens
salt and pepper (to taste)
1 cup blue cheese (crumbled)
1 cup sweetened tea
2 tablespoons cider vinegar
1/4 teaspoon honey
1/4 teaspoon Dijon mustard
1 pinch salt
6 tablespoons canola oil

Steps:

Sweet Tea Vinaigrette Preparation:.
Bring tea to a boil in a saucepan over medium-low heat; reduce heat to low, and simmer 9 to 10 minutes or until reduced to 1/3 cup.
Remove from heat; cool 20 minutes. Whisk in vinegar, honey, Dijon mustard, and salt. Whisk in canola oil in a slow, steady stream. Makes about 3/4 cup vinaigrette.
While the vinaigrette cools, grill the shrimp and peaches!
Salad preparation:.
Preheat oven to 350°.
Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
Preheat grill to 350° to 400° (medium-high) heat.
Toss shrimp with olive oil mixed with cayenne pepper. Grill shrimp, covered with grill lid, 2 to 3 minutes on each side or just until shrimp turn pink.
Grill peach wedges 1 to 2 minutes on each side or until grill marks appear.
Toss salad greens with cooled Sweet Tea Vinaigrette; season with salt and pepper to taste, and top with grilled shrimp, peaches, blue cheese, and pecans. Serve immediately.

Nutrition Facts : Calories 427.9, Fat 36.7, SaturatedFat 6.8, Cholesterol 112.4, Sodium 772.6, Carbohydrate 9.8, Fiber 2.6, Sugar 6, Protein 17.4

SPICY-SWEET GLAZED SHRIMP

Spicy-Sweet Glazed Shrimp image

Chili sauce and honey are all you need to build major flavor in this shrimp recipe. The glaze caramelizes on the grill for even more complexity. Feel free to try it with bone-in chicken pieces or beef kebabs, too.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 20m

Number Of Ingredients 5

Ingredients

Vegetable oil, for grill
2 tablespoons spicy chili sauce, such as Sriracha
1/3 cup honey
2 pounds extra-jumbo shrimp (about 32 total), peeled and deveined (tails left on)
Salt and pepper

Steps:

Heat a grill or grill pan to high. Clean and lightly oil hot grill. Stir together chili sauce and honey. Assemble kebabs (using 2 long skewers for each, threading 1 skewer through head end of shrimp and 1 through tail end); season with salt and pepper.
Grill until shrimp begin to turn opaque, 2 to 3 minutes. Flip, brush liberally with glaze, and cook until opaque throughout, 3 to 4 minutes. Brush with more glaze and serve.

Nutrition Facts : Calories 224 g, Fat 3 g, Protein 31 g, SaturatedFat 1 g

TENNESSEE SWEET TEA & HONEY SPICED SHRIMP WITH GRILLED PEACH AND MANGO SALAD

Tennessee Sweet Tea & Honey Spiced Shrimp with Grilled Peach and Mango Salad image

This recipe was created for the Grilling Recipe Contest. It features some of our favorite flavors, sweet tea, honey, smoke and a lot of spice; served with a sizzle.

Provided by Michael Watz

Categories Seafood Appetizers

Time 2h20m

Number Of Ingredients 27

Ingredients

2 qt water
1/3 c orange honey
2/3 c brown sugar
1/3 c kosher salt
1/4 c black tea, loose
1/4 tsp cayenne pepper
4 sprig(s) fresh thyme
2 Tbsp fresh ginger, peeled and chopped
16 large shrimp, peeled and deveined
1/4 c olive oil
2 Tbsp lemon pepper seasoning
2 c grilled peach & mango salad, see recipe below
8 sprig(s) fresh mint
4 large lime, cut into quarters
2 c fresh grilled peach & mango salad recipe
1 1/2 c fresh peaches, peeled, pitted and cut into quarters
1 c fresh mango, peeled, pitted and small diced
1/4 c red bell pepper, cut into small dice
1/4 c red onion, cut into small dice
1/4 c fresh mint, thinly sliced
1 1/2 Tbsp fresh cilantro, chopped
1/2 tsp fresh garlic, finely chopped
1/2 tsp serrano chile pepper, seeded and finely chopped
1 tsp orange honey
2 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp freshly squeezed lime juice

Steps:

1. Place the water into a large pot and bring to a boil, add the honey, brown sugar, salt, tea, spices and seasonings; stirring with a whisk to dissolve the sugar. Let the brine cool to room temperature and then refrigerate overnight.
2. Arrange the shrimp in a single layer in a shallow pan and pour the Sweet Tea Brine over the shrimp; cover the pan with saran. Place the shrimp in the refrigerator and marinate for 2 hours turning frequently in the brine.
3. Remove the shrimp from the brine and blot dry with absorbent paper towels. Pour the olive oil over the shrimp and evenly coat with the oil; generously season the shrimp on all sides with the lemon pepper seasonings.
4. Over medium heat lightly spray the grates of a gas grill with non stick vegetable cooking oil. In batches evenly arrange the shrimp on to the grates and grill over a medium hot fire. Cook the shrimp for approximately 3 minutes turning using BBQ tongs. Grill the second side of the shrimp for an additional 2-3 minutes or until the shrimp are fully cooked.
5. Remove the shrimp from the grill and place in a warm area to rest for 4-5 minutes.
6. To serve: In the center of 4 decorative serving platters arrange 1/2 cup of the Grilled Peach and Mango Salad. Attractively arrange 4 shrimp around the perimeter of each platter. Garnish each platter with 2 sprigs of fresh mint and a wedge of lime. Enjoy; happy summer time grilling!!
7. Grilled Peach and Mango Salad Recipe
8. Toss the peaches gently in a separate mixture of 2 tablespoons of olive oil, 1 tablespoon of molasses, and 1 tablespoon of brown sugar. Lightly spray the grates of a gas grill with non stick vegetable cooking oil. Place the peach quarters onto the grates and grill over medium high heat for 1-2 minutes on each side or until the peaches are nicely caramelized, frequently brushing the peaches with the molasses mixture while they are grilling.
9. Remove the peaches from the grill to cool. Cut the peaches into medium size dices. Place all the salad ingredients into a mixing bowl and combine. Gently stir with a spoon before serving.