Ingredients
1/2 cup mild honey (such as clover)
1/2 cup sake
3 medium limes, finely grated to yield 2 tsp., squeezed to yield 1/3 cup juice
1 Tbs. minced garlic
1 Tbs. minced fresh ginger
2 tsp. hot sauce (such as Cholula)
Kosher salt
24 colossal shrimp (13 to 15 per lb.; about 1lb.), shelled (tails left intact, if you like) and deveined
1 Tbs. coarsely chopped fresh cilantro
Preparation
In a 12-inch skillet, combine the honey, sake, lime juice and zest, garlic, ginger, hot sauce, and 1tsp. salt and stir until thoroughly mixed. Bring to a simmer over medium heat, then add the shrimp, toss to coat, and cook until just pink and opaque throughout, about 1 minute per side.
Transfer the shrimp to a serving bowl with a slotted spoon or tongs. Bring the sauce to a boil over medium-high heat and cook, adding any juice that has accumulated from the shrimp, until reduced to a syrupy consistency, about 10 minutes. Pour the sauce over the shrimp, sprinkle with the cilantro, and toss to coat. Serve immediately.
Serving Suggestions Serve over white rice for a main dish, or with toasted bread as an appetizer.
nutrition information (per serving): Calories (kcal): 190; Fat (g): 1.5; Fat Calories (kcal): 15; Saturated Fat (g): 0; Protein (g): 19; Monounsaturated Fat (g): 0; Carbohydrates (g): 20; Polyunsaturated Fat (g): 0.5; Sodium (mg): 310; Cholesterol (mg): 145; Fiber (g): 0;
