Ingredients
3tbsphoney,divided
1tbsprice wine vinegar
1tbspsoy sauce
2tspginger,freshly grated
1lbshrimp,large, peeled and deveined, tails left on
2tbspvegetable oil,divided
1lbbrussels sprouts,trimmed, quartered
salt and pepper
3garlic cloves,thinly sliced
3scallions,white and green parts separated, thinly sliced
2tspsesame oil,toasted
garlic,fried, optional, to garnish
Preparation
Whisk together 2 tablespoons of honey, vinegar, soy sauce, and ginger in a large bowl. Add the shrimp and toss to combine. Cover and let marinate in the refrigerator for 1 to 3 hours.
When ready to cook, heat 1 tablespoon of vegetable oil in a large sauté pan or wok over medium-high heat.
Add the brussels sprouts and sauté for about 5 to 7 minutes, stirring occasionally until tender, and the edges begin to slightly brown and caramelize.
Drizzle with honey, season with salt and pepper, and toss to combine. Transfer the mixture to a separate platter.
Meanwhile, add the remaining 1 tablespoon of vegetable oil to the pan, and return to heat. Add garlic and scallion whites and cook for 30 seconds until fragrant.
Remove the shrimp from the marinade with a slotted spoon, then add to the pan. Season with salt and pepper, and saute for about 4 minutes until opaque throughout.
Add to the platter, drizzle with sesame oil, top with scallion greens, and toss.
Serve immediately, garnished with fried garlic if desired.
