Seared Louisiana Shrimp with Black Pepper Flapjacks, Toasted Pecans, Strawberries, and Honey Syrup |

Ingredients

• 1¼ cups local honey
• 1/2 cup Steen's cane syrup
• 1/2 cup sherry vinegar
• 1/2 cup bourbon
• 1 tablespoon finely chopped fresh ginger
• 1 teaspoon toasted cumin seeds
• 1 tablespoon finely chopped shallots
• 2 sticks cold unsalted butter, cut into small pieces
• 1 cup cornmeal
• 1 cup flour
• 2 tablespoons freshly ground black pepper
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons kosher salt
• 1/4 cup sour cream
• 2 eggs
• 1 cup buttermilk
• 1 cup Louisiana pecans
• 1/2 stick butter, melted
• salt and freshly ground pepper, to taste
• 36 jumbo (10 count) Gulf shrimp, peeled and deveined, heads and tails left on
• 1/2 cup olive oil
• salt and freshly ground pepper to taste