It’s all about the sauce.
- 1 1/2 lb. shrimp
- 1/3 c. honey
- 1/4 c. soy sauce
- 2 garlic cloves, minced
- Juice of 1 lime
- 1/4 c. Sliced scallions
- cooked white rice
- Large leafy lettuce (leaves separated), for serving
- Put shrimp in a large ziploc bag. In a medium bowl, whisk together honey, soy sauce, garlic and lime juice. Add half of the marinade to the bag of shrimp and let marinate in refrigerator for 15 to 30 minutes.
- Heat oil in a large pan over medium-high heat. Add shrimp, including the marinade. Let sear on one side until golden-brown, about 1 minute. Add the reserved marinade, tossing the shrimp with tongs to combine. Continue to sauté until the shrimp is opaque and cooked through, about 1 minute more.
- Serve over rice and lettuce. Garnish with scallions and more pan sauce.