Roasted Pecan Shrimp

• 2 egg whites
• 1/4 cup honey
• 1 teaspoon kosher salt
• fresh ground black pepper, to taste
• 6 jumbo shrimp, peeled and deveined
• 2 cups ground pecans
• lemon juice or lime juice, to pass at the table if desired

1. Preheat oven to 350u0b0.
2. Combine egg whites, honey, salt and pepper in a small bowl.
3. Split shrimp down the center, cutting almost but not quite completely through, opening the two halves to resemble a butterfly(thus the term butterflying).
4. Pat dry with a paper towel and press flat with the palm of your hand.
5. Dip each shrimp into the honey-egg wash, then shake off the excess.
6. Place in pecans and pat lightly to coat both sides.
7. Roast for 10 minutes on a lightly greased sheet pan.
8. Can be made 3-4 hours in advance and served at room temperature.

egg whites, honey, kosher salt, fresh ground black pepper, jumbo shrimp, ground pecans, lemon juice

Taken from www.food.com/recipe/roasted-pecan-shrimp-251126 (may not work)