Crevettes au miel et à l’ail

Ingrédients

• 1 pound peeled and deveined shrimp
• 4 medium cloves garlic (minced)
• 1/2 teaspoon freshly grated ginger
• 1/4 cup honey
• 3 Tablespoons Tamari (or soy sauce if not gluten free)
• 1 Tablespoon olive oil

Préparation

1. 1

   In a medium bowl, mix together the garlic,...: In a medium bowl, mix together the garlic, ginger, honey, and Tamari.

2. 2

   To a medium bowl, add the shrimp and...: To a medium bowl, add the shrimp and half of the marinade. Cover and marinate in the refrigerator for at least 15 minutes (but up to overnight).

3. 3

   Heat a large nonstick skillet over medium-high heat...: Heat a large nonstick skillet over medium-high heat then add the oil and swirl to coat the pan. Pour off the used marinade, and place the shrimp in a single layer in the skillet. Saute until the bottom half looks pink (roughly 2 minutes), then flip and add in the second half of the marinade and saute until the shrimp is pink all the way through (roughly 1 - 2 more minutes).

4. 4

   Serve immediately.