Ginger Garlic Shrimp

Sometimes I spend waaaaaaaaay too much time in the kitchen. You feel me? You make the dinner that's more involved than you had imagined. Then you eat the dinner. (Well usually. The more drawn out the process, the more likely I'm to fill up the kids plates and sit and watch them eat, asking every so often how much they like it, while I'm too annoyed with it to even attempt trying. It's usually cheese and crackers for me at that point.) And then there is the clean up - heavens, the constant clean-up! Can we all just not move for an hour while in the house, this way NOTHING gets put out of place, used, or dirtied?! Lord I'm always cleaning.

So suffice it to say, when I come across a recipe that is pretty much as uninvolved as can be, but yet comes out tasting amaz-o, then I share. And share with you I must. This is my new fave so if you're into Chinese food, consider this one as it will not leave you with any icky Chinese box leftovers in your fridge, because you will have eaten it all. Guaranteed. Or my name isn't... 

Garlic-y Ginger Shrimp

2 tsp peeled and grated ginger
1 Tbs avocado oil
2 garlic cloves, minced
3 Tbs raw honey
1/4 cup Tamari or low-sodium soy sauce
15 - 20 wild-caught shrimp, peeled and deveined
1 tsp. sesame oil (optional)
2-4 scallions, chopped

In a medium sized skillet, or wok if you have one, (that's what I used, first time ever! I was excited), heat oil over medium heat. Add in the garlic and ginger and saute for about one minute. Add in the honey, soy sauce and salt and pepper and let it come to a boil, and then lower heat and simmer until it slightly thickens, about 8-10 minutes.

Increase the heat and add in the shrimp, cooking about 2-3 minutes on both sides, until cooked through. Add in the scallions, sesame oil, mix well, and serve. 

Easy right?! And soooooo good!