Honey Ginger Soy Salmon and Mayan Shrimp

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An enticing seduction meal for seafood lovers: Honey Ginger Soy Salmon topped with Mayan Shrimp. This dish is made by placing a grilled Jumbo head-on shrimp from the Pacific Coast of Guatemala on top of a broiled slice of King salmon that has been marinated in honey, ginger, rice vinegar, fresh ginger, garlic and fresh cracked pepper. so simple….so delicious.

honey_ginger_soy_salmon_mayan_shrimp.jpgMayan Shrimp
Brush with a simple dressing made of of olive oil, a large clove of crushed garlic, a teaspoon of minced fresh parsely, and seasoned with sea salt and pepper to taste.  You can also marinate the shrimp for an hour in the dressing before cooking. Grill or Broil on very high heat for 2 – 3 minutes per side until the shell is charred.

Honey Ginger Soy Salmon
Marinade salmon for 1 – 2 hours: 1/4 cup of honey, 3 tablespoons of Tamari Soy Sauce, 1/4 cup of rice vinegar, 2 cloves of crushed garlic, 1/2 inch of fresh ginger, grated, sea salt and pepper to taste. Place salmon skin side down in marinade. Turn over halfway through the time you marinate. Broil or Bake at 450 degrees for 8 – 10 minutes. NOTE: I placed the Mayan Shrimp in the broiler at the very end so they cooked together.

Plating the Dish
Place the salmon on a plate and top with a Mayan Shrimp. You can use a toothpick on one side to hold into place. Serve with your favorite side dish, here I have grilled asparagus sprinkled with sea salt and fresh squeeze lemon juice. Bon appetit!