Spicy Honey Lemon Shrimp

INGREDIENTS:
• 3 TBSP VEGETABLE OIL
• 1 TBSP UNSALTED BUTTER
• 1-1/2 LBS. PEELED AND DEVEINED SHRIMP
• 1/2 TSP KOSHER SALT
• 1/2 TSP BLACK PEPPER
• 1/4 TSP CHILI POWDER
• 1/8 TSP CAYENNE POWDER
SAUCE
• 1/3 CUP HONEY
• 1 1/2 TBSP REDUCED SODIUM SOY SAUCE
• 4 CLOVES GARLIC
• 1 TSP SRIRACHA
• 3 TBSP LEMON JUICE
OPTIONAL:
• SESAME SEED
• CILANTRO

 

1. HEAT SKILLET OVER MED HIGH HEAT. ADD OIL & BUTTER. SEASON SHRIMP WITH SALT, PEPPER, CHILI POWDER, & CAYENNE.
2. ADD SHRIMP TO SKILLET IN A SINGLE LAYER AND COOK ABOUT 2 MIN PER SIDE, UNTIL PINK AND GOLDEN BROWN. BE CAREFUL NOT TO OVERCOOK. TRANSFER COOKED SHRIMP TO A PLATE.
3. REDUCE HEAT TO MED. WHISK TOGETHER SAUCE INGREDIENTS IN A SMALL BOWL AND ADD TO SKILLET. STIR AND LET COOK A MIN OR SO, UNTIL BUBBLING.
4. ADD SHRIMP BACK TO SKILLET AND STIR TO COAT.
5. SERVE OVER RICE OR SALAD AND TOP WITH A LITTLE LEMON JUICE, SESAME SEEDS AND CILANTRO. ENJOY!