Add a kick to a shrimp dish or leave out the jalapeño. Still the sauce and vegetabe(s) are good!
Servers 4
3 Tbs. (60 g) (dairy-free) organic butter
2 grated organic garlic (=1 tsp./2 g)
1/4 cup (30 g) organic honey
1 Tbs. (15 ml) soy sauce or gluten-free liquid aminos
1 Tbs. (15 ml) organic lemon juice or lime juice
1 pound (455 g) wild-caught shrimp
chopped parsley
lemon wedges or lime wedges
hot cooked organic rice
optional:
- broccoli
- sugar peas
- green peas
- asparagus
- peppers
- scallons
- red onions
- zucchini
- etc.
That spicy taste:
1 tsp. (2 g) grated ginger
1/2 tsp. (1 g) diced jalapeño chile
1. Melt the butter over medium high.
2. Sauté the garlic (with optional ginger and jalapeño) for about 30 seconds.
3. Add the honey and soy sauce/liquid aminos. Stir until the sauce thickens, about a minute.
4. Stir in the lemon juice.
5. Save half the mixture for serving.
6. Save the other half in another bowl.
7. Don't clean the skilled
8. Add half the shrimp in the skillet. Cook over medium-high until they turn pink on both sides, about a minute or so on each side.
9. Transfer to a plate and cook the rest of the shrimp.
10. Return all the shrimp to the skillet and add the honey mixture.
11. Cook another minute.
12. Place on a platter and garnish with the parsley.
13. Serve with the cooked rice, optional vegetables, extra sauce, and lemon or lime wedges.
