Shrimp + Charred Padron Pepper and Strawberry Relish
Prep Time10 min
Strawberries add a sweet element to these grilled shrimp skewers!
10 shrimp, peeled and deveined
10 padron peppers (deseeded if sensitive to spice)
1 tablespoon honey
¾ teaspoon kosher salt
2 tablespoons extra virgin olive oil
5 California Giant strawberries, stems removed
cracked pepper to taste
Preheat cast iron pan (or regular sauté 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 tablespoon extra virgin olive oil, 1 tablespoon honey, and ¼ teaspoon 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 tablespoon extra virgin olive oil and ½ teaspoon kosher salt.
Preheat the sauté 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!