It may seem like an unlikely combination – lavender, orange, and vanilla ~ let alone adding shrimp into the mix.

However, if you think about it, such a concoction and flavor amalgamation is really just like our all too beloved Orange Julius…on savory steroids, if you will.

The deeply sweet citrus pairing of orange and vanilla is a no-brainer. But adding the subtly of provencal lavender and the decadence of shrimp creates two new layers and dimensions that simply creating a dance of the tastebuds and a party on the palate.

Lavender Orange Vanilla Shrimp

1 Tbs. butter or coconut oil
1 lb. baby shrimp, peeled and deveined
scant 1/8 tsp. vanilla extract
1/4 tsp. vanilla salt
1/4 tsp. ground pepper
1 tsp. dried orange peel
1 tsp. dried lavender
1 Tbs. Sorrento Orange Olive Oil

Melt the butter or coconut oil in a large skillet over low to medium heat. Add the shrimp, vanilla extract, salt, and pepper. Saute until caramelized and the butter and shrimp “juice” have just about evaporated. Add the orange peel and lavender and cook just a moment or two more.
Drizzle with the Sorrento Orange Olive Oil just before serving, and a dash of extra vanilla salt and pepper.

As an extra bonus, serve with baby spinach leaves and a tablespoon or two of White Stilton with Orange.

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