Lavender-Skewered Shrimp 6-8 Servings as appetizers

4 Servings as entree
Note: The spikes (stems) from the lavenders Hidcote Giant or Grosso make great skewers for grilled shrimp. You can also substitute boneless chicken or chunks of lamb for the shrimp.


2 lbs. large shrimp in shells
Several 10" lavender spikes for skewers

Marinade Sauce:
¼ cup pineapple juice
½ cup olive oil
¼ cup fresh lemon (or lime) juice
1 Tablespoon Lavender Honey
4 Tablespoons cilantro finely chopped (reserve 2 Tbl for garnish)
4 Tablespoons green onion finely chopped (reserve 2 Tbl for garnish)
3 cloves minced garlic
¼ teaspoon red pepper flakes
1½ teaspoons dried *culinary lavender buds
½ teaspoon Lavender Salt and fresh ground pepper


Devein the shrimp but do not remove the shells or the legs. Rinse and pat dry.
Mix together all marinade ingredients well. Add shrimp and refrigerate at least 30 minutes.
Heat grill. Soak lavender skewers in water for at least 5 minutes before using. Remove shrimp from marinade (reserve marinade), thread shrimp on the lavender skewers and grill shrimp for about 3 or 4 minutes on each side or until done (opaque and the shells are just slightly charred).
While grilling shrimp bring the marinade to a boil and reduce by half. pour marinade over shrimp and sprinkle with the reserved cilantro and green onion and serve immediately.

*Culinary lavender buds available in the Shop.