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I ngredients:

● ⒈／⒋ teaspoon red pepper flakes (optional, adjust for heat)

● Salt and black pepper

● You can always jazz this up with sliced scallions, sriracha, lemon twists, etc. Those are optional.

Method:

● Begin making your rice now if you would like to have your shrimp over rice. I use jasmine rice. I recommend using about two cups of rice to four cups of salted water, with a dash of olive oil, and cooking it according to the package directions until tender.

● While rice is cooking, whisk the honey, soy sauce, garlic, and red pepper flakes (optional) in a small bowl until well combined. Set aside.

● Heat oil in a large skillet over medium-high heat.

● Lightly season the shrimp with salt and pepper.

● Add the shrimp to the skillet and cook on one side for about 2 minutes.

● Flip the shrimp over and cook on the other side for 1 minute.

● Add the sauce to the pan and toss to coat the shrimp. Cook until the shrimp are cooked through and the sauce is warm, 1 minute more.

● Serve immediately over rice with desired toppings.