Honey-Brined Grilled Shrimp

• 1 1/2 pounds unpeeled large shrimp
• 1 cup boiling water
• 2 tablespoons kosher salt
• 5 tablespoons wildflower honey, divided
• 2 cups ice cubes
• 3 tablespoons red wine vinegar
• 1/4 cup extra-virgin olive oil
• 1/4 cup finely chopped fresh flat-leaf parsley
• 3 tablespoons finely chopped white onion
• 2 tablespoons finely chopped fresh oregano
• 2 garlic cloves, minced
• Cooking spray
• 1 small red Fresno chile, thinly sliced

1. Devein shrimp, and remove legs from shells, if desired. (Do not remove shells from shrimp.) Combine 1 cup boiling water, salt, and 2 1/2 tablespoons honey in a large bowl; stir until the salt dissolves. Add ice cubes; stir until mixture cools. Add shrimp, and refrigerate 20 minutes. Remove shrimp from bowl, discarding liquid. Pat shrimp dry with paper towels; toss shrimp with 1 1/2 teaspoons honey.
2. Preheat grill to medium-high heat.
3. Place red wine vinegar and remaining 2 tablespoons honey in a large bowl; stir with a whisk to combine. Gradually add olive oil, stirring constantly with a whisk until well blended. Stir in parsley, onion, oregano, and garlic.
4. Arrange unpeeled shrimp on grill grates coated with cooking spray; grill shrimp, uncovered, 2 1/2 minutes on each side or until lightly charred and cooked through. Add shrimp to bowl with vinegar mixture; toss well to coat. Arrange shrimp mixture on a platter; top with sliced Fresno chile.

shrimp, boiling water, kosher salt, wildflower honey, red wine vinegar, extravirgin olive oil, parsley, white onion, fresh oregano, garlic, cooking spray, red fresno

Taken from www.myrecipes.com/recipe/honey-brined-grilled-shrimp (may not work)