Ingredients: 1 lb jumbo shrimp, peeled and deveined 2 tablespoons olive oil Juice of 2 limes 2 tablespoons sake (optional; substitute with water or chicken broth) 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 2 tablespoons honey 2 cloves garlic, minced 1-2 teaspoons sriracha (adjust to your preferred level of spiciness) Instructions: Prepare the Sauce: In a small bowl, whisk together the sriracha, honey, minced garlic, lime juice, sake (if using), soy sauce, and rice wine vinegar. Set aside. Cook the Shrimp: Heat olive oil in a skillet over medium-high heat. Add the peeled and deveined shrimp to the skillet. Cook for 2-3

minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside. Make the Glaze: Pour the prepared sauce into the same skillet. Let it bubble for a minute, then lower the heat to a simmer. Simmer for about 5 minutes until the sauce thickens slightly. Combine Shrimp and Sauce: Return the cooked shrimp to the skillet. Stir to coat the shrimp with the honey sriracha glaze. Make sure each shrimp is well-coated. Serve: Garnish with chopped green onions or sesame seeds if desired. Serve your Honey Sriracha Shrimp over steamed rice or noodles.