Salmon-Wrapped Shrimp with Lime-Honey Glaze
Uncooked skinless wild salmon fillet
12 oz, 2 [6-oz] fillets
1 pound(s), jumbo size, peeled and deveined (about 16 shrimp)
Fresh lime juice
- Preheat the broiler to high with the oven rack 4 to 6 inches below the element. Line a sheet pan with foil; coat the foil with cooking spray.
- Place 1 salmon fillet on a cutting board. Place the palm of your nondominant hand flat on top of the fillet. Holding a very sharp knife parallel to the cutting board, carefully cut a very thin slice—as thin as you can get it—off the top of the fillet. Repeat the process with the rest of the fillet, and then with the other fillet, until you have 16 salmon slices. Wrap 1 salmon slice around each shrimp.
- Arrange the wrapped shrimp, seam side down, on the prepared pan. In a small bowl, whisk together the oil, honey, lime zest, lime juice, salt, and cayenne. Brush half of the honey mixture over the shrimp. Broil 3 minutes. Brush the remaining glaze over the shrimp; broil until the shrimp and salmon just start to brown and are cooked through, 2 to 3 minutes.
- Serving size: 2 shrimp