If you’re looking for a new appetizer for the next time you entertain guests, be sure to try out this recipe from the Stone House Restaurant & Inn!
Shrimp with Lavender Melon Salsa
Serves four guests as an appetizer
*12 jumbo shrimp
*extra virgin olive oil to coat well
*2 each garlic cloves, crushed
*1/4c each: ripe cantaloupe, honeydew, watermelon- small diced
*4 each large strawberries, sliced
*1 each orange and lime, segmented
*1 each jalapeno, thinly sliced
*1c simple syrup infused with lavender
*2oz Lavender Mist wine from Christian Klay Winery
*2t fresh culinary lavender, rinsed and chopped
Method: combine all fruit, lavender and jalapeno in mixing bowl, mix with simple syrup and Lavender Mist wine and let sit at room temperature for 20 minutes while working on shrimp. Season shrimp with sea salt and black pepper, skewer shrimp on 6″ bamboo skewers, sear in non-stick pan over medium heat for 90 seconds on both sides. Using a slotted spoon divide salsa evenly between four serving plates, place a shrimp skewer on top of each. Serve immediately.