Honey Garlic Shrimp
(courtesy of Mena Spodobalski. Serves 4)
⅓ cup organic local honey
¼ cup low-sodium soy sauce
1 tablespoon garlic, minced
1 teaspoon fresh ginger, minced (optional)
1 pound medium-sized uncooked shrimp, peeled and deveined
2 teaspoons olive oil
1 green onion, chopped for garnish
Whisk honey, soy sauce, garlic, and ginger (if using) together in medium bowl.
Place shrimp in large zip-top bag. Pour half marinade mixture on top. Shake or stir. Allow shrimp to marinate in refrigerator for 15 minutes or overnight. Cover and refrigerate rest of marinade for next step.
Heat olive oil in skillet over medium-high heat. Place shrimp in skillet. (Discard used marinade.) Cook shrimp on one side until no longer pink — about 45 seconds — then flip over shrimp. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 more minute.
Serve shrimp with cooked marinade sauce and green onion garnish. The sauce also is excellent poured on brown rice and steamed veggies.
