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10 Shrimp, peeled and deveined
10 padron peppers (deseeded if sensitive to spice)
1 T honey
¾ tsp kosher salt
2 T extra virgin olive oil
5 California Giant strawberries, stems removed
Cracked pepper to taste
Preheat cast iron pan (or regular saute pan if don’t have) on stovetop over high heat. Once the pan is hot, put the padron peppers in the dry pan and allow to char evenly on both sides.
Remove padron peppers from the pan and roughly chop (leaving out stems), place in a small mixing bowl. Add 1 T extra virgin olive oil, 1 T honey, and ¼ tsp kosher salt to the bowl and mix thoroughly.
Dice the strawberries as small as possible and set aside.
Toss all of the shrimp in 1 T extra virgin olive oil and ½ tsp kosher salt.
Preheat the saute pan again over high heat and once hot, place the shrimp in the pan, evenly spaced. Sear the shrimp on each side for 1 minute.
Remove the shrimp from the pan and immediately toss them in the padron and honey mixture.
Plate as desired (over rice would be nice!), and spoon any leftover padron and honey mixture over top. Sprinkle diced strawberries over top and serve!
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