I’m still loving the long sunny summer days, the heat, and the freshness of flavors these days seem to impart.

And, especially when it’s hot, the grill seems to be synonymous with summertime meals.

Shrimp kabobs on the barbie….yum…

And, paired with a light and luscious citrus cardamom “cream,” well, there really are no words.

Grilled Shrimp with Cardamom Orange Lavender Cream

1 lb. raw shrimp, peeled and deveined
1 orange, zest and juice, divided
1 tsp. dried lavender divided (3 tsp, if fresh)
1/2 tsp. cardamom, divided
3/4 cup coconut cream**
sea salt and fresh ground pepper

Preheat the grill to medium, low heat. Skewer the raw shrimp to create kabobs.

In a glass baking dish, cover the kabobs in 1/2 the fresh orange juice, combined with 1/2 the zest, 1/2 tsp. lavender, 1/4 tsp. cardamom, and plenty of salt and pepper.

Grill approximately 3-5 minutes on each side.

As the shrimp cools, combine the coconut cream and remaining “divided” ingredients in a small lidded jar. Shake vigorously to “whip” into a thick and luscious treat. Alternatively, you can skip the arm workout and whip with a hand beater, high speed blender, or stand mixer.

Serve spoonfuls of the “cream” atop the grilled shrimp. Sprinkle with additional lavender and orange peel, if desired.

**This is the super thick goodness found at the top of a can of full-fat coconut that has been sitting in the coolest part of the fridge for a day or two. Simply open the can, drain the liquidy part – and reserve for later use (or drink right then) – and use the thick “cream” for whipping with the orange juice, cardamom, lavender, and salt and pepper.

Pair with a chilled glass of Maimai Rosé.