I picked up a large bag of 16-20 Wild Ocean Shrimp at our local Foremost Seafood store, and Gourmet Chef Elaine turned them into a wonderful meal you can see below. The glaze consisted of honey, sriracha, crushed red pepper, garlic, lime zest and juice, and parsley, which was brushed on the skewered shrimp as they fried. It's sitting on a bed of wilted spinach, which was sauteed with a couple of grated garlic cloves. The full recipe is at the link below.
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