GRILLED SHRIMP WITH HONEYDEW & FENNEL SLAW
Makes 4 servings
Shrimp:
2 tablespoons extra-virgin olive oil
3 pounds peeled and deveined jumbo fresh shrimp
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1½ cups unsalted butter
½ cup finely diced shallot
1½ tablespoons chopped fresh basil
1½ teaspoons chopped fresh mint
1 teaspoon lime zest
Slaw:
3 cups thinly shaved fennel (about 3 medium bulbs)
2½ cups thinly sliced honeydew melon
1½ cups thinly shaved red onion (about 1 medium onion)
¼ cup extra-virgin olive oil
2 tablespoons apple cider vinegar
2 limes, zested and juiced
2 teaspoons cane syrup
¼ teaspoon kosher salt
⅛ teaspoon ground
