This is a wonderful, quick dinner that can be cooked in a matter of minutes. You can serve with steamed rice and any roasted vegetable of your liking. It would be equally delicious served on a salad. Look for the largest shrimp you can find for best results and use a heavy bottom skillet, preferably cast iron to get a great sear on you4 shrimp.
- 15-20 jumbo shrimp, peeled and deveined
- 1 1/2 inch ginger root, finely chopped
- 3 minced garlic cloves
- 1/2 cup honey
- 1/4 cup soy sauce
- 1 tablespoon chili garlic sauce (adjust for heat preference)
- 1 tablespoon rice vinegar
- 2 tablespoons unsalted butter
- 1 tablespoon neutral oil (canola, grape seed)
- Kosher salt and pepper
- 3 sliced scallions, for garnish
- Sesame seeds for sprinkling (optional)
- In a small bowl whisk honey, soy sauce, vinegar, chili garlic sauce and ginger and garlic. Season shrimp with a bit of salt and pepper, then place shrimp in a bowl and marinate for about 15 minutes with about 1/4 of sauce. In a large sized skillet (cast iron is ideal), add the butter and oil and heat to medium high. Add the shrimp and save marinade. Cook until the shrimp turns pink about 2 -3 minutes per side. After the second side is nearly cooked, add the reserved marinade and pour over shrimp. Continue cooking until the sauce starts to thicken and coats the shrimp (about 1 minute). Garnish with scallions and sprinkle with sesame seeds as desired. Enjoy with rice and roasted vegetables spooning excess sauce over rice or noodles.