Tender shrimp and fresh herb-laden butter balance well with the slightly crunchy and acidic slaw.
Grilled Shrimp with Honeydew & Fennel Slaw
Makes 4 servings
- 2 tablespoons extra-virgin olive oil
- 3 pounds jumbo fresh shrimp, peeled and deveined
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1½ cups unsalted butter
- ½ finely diced cup shallot
- 1½ tablespoons chopped fresh basil
- 1½ teaspoons chopped fresh mint
- 1 teaspoon lime zest
- 3 cups thinly shaved fennel (about 3 medium bulbs)
- 2½ cups thinly sliced honeydew
- 1½ cups thinly shaved red onion (about 1 medium)
- ¼ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 limes, zested and juiced
- 2 teaspoons cane syrup
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- Garnish: chopped fresh mint, chopped fresh basil, fennel fronds
- For shrimp: In a cast-iron grill pan, heat oil over medium-high heat. Sprinkle shrimp with salt and pepper. Add shrimp to pan; cook until pink and firm, about 4 minutes per side. Transfer to a heatproof bowl; set aside.
- In a medium sauté pan, melt butter over medium heat. Add shallot; cook until fragrant and translucent, about 3 minutes. Stir in basil, mint, and zest. Remove from heat. Reserve 2 tablespoons sauce for slaw. Pour remaining sauce over shrimp, and toss together; keep warm.
- For slaw: In a large bowl, combine fennel, honeydew, and onion. In a small bowl, whisk together reserved 2 tablespoons herbed butter sauce, oil, vinegar, lime zest and juice, cane syrup, salt, and pepper. Add dressing to slaw mixture, stirring to combine.
- Serve shrimp warm with slaw. Garnish with mint, basil, and fennel fronds, if desired.