Honeygirl Meadery‘s Hibiscus Lemonthyme Mead is a dry, approachable mead that provides an easy coat with notes of fresh lemon and thyme, locally sourced. It is made with NC wildflower honey with organic dried hibiscus flowers, which creates a complex balance of herbal and floral flavors.
What they say: This recipe won our first ribbon at the 2012 NC State Fair in 2012, and is one of our favorites. Earthy, floral and herbal, dry and complex with honey essences. Made with NC wildflower honey, local fresh lemonthyme, organic dried hibiscus flowers.
Tasting Room Hours:
- Fridays: 4:00–8:00 pm
- Saturdays: 1:00–6:00 pm
- Sundays: 1:00–5:00 pm
End of Summer Peel n’ Eat Shrimp
1 lb. Shrimp
2 sprigs of Parsley
1/4 Cup Olive Oil
2 Tbsp. Paprika
1 tsp. Red Pepper Flakes
2 Cloves Garlic, minced
2 Tbsp. Old Bay
Method of Preparation:
- Wash the shrimp briefly and transfer to a sheet pan. Dress the shrimp with the olive oil and juice of the lemons after cutting them in half.
- Mince the garlic and chop the parsley. Sprinkle the ingredients over the shrimp.
- Mix together the rub and sprinkle over the shrimp. Using your hands, massage the seasoning, garlic, and parsley into the shrimp.
- With the oven set to 350°, bake the shrimp for 12–17 minutes. (Time depends on the size of the shrimp)
*Note, if you’re looking for a healthier way to cook the shrimp, boiling them has the same effect. Simply throw the seasoning, lemon halves, parsley, and garlic cloves in the water. Boil for a few minutes before throwing in the shrimp.
Hibiscus Lemonthyme Mead seems like a perfect pairing for this dish!
—Chef Katie Picher
Until our next glass…
Go local. Drink Carolinas. 🍷