I threw this recipe together one afternoon while visiting my parents. Dad was getting the grill ready when he mentioned that the lavender in his garden was overgrown. I suggested he start snipping and use it. When he asked, “For what?” this is what I came up with.
- 1 1/2 pounds jumbo shrimp, peeled and deveined
- Melted butter
- 2 bunches fresh whole lavender — leaves, stems and flowers
1. Skewer shrimp and brush with melted butter. Over low to medium coals, place lavender directly onto grill rack. Nestle shrimp over lavender bunches and grill for about 4 minutes on each side.
Click here for the original article, Sizzling Summer Treat: Herbs on the Grill.