Honey Garlic Shrimp Skewers Over Spinach

Ingredients:

Shrimp:

• 1 cup honey

• 1/4 cup sriracha

• 2 teaspoons red pepper flakes

• 6 garlic cloves minced

• 2 limes zested and juiced

• 1 tablespoon parsley chopped

• 64 large shrimp peeled and deveined

• salt

• black pepper

Spinach:

• 2 tablespoons olive oil

• 40 ounces baby spinach

• 4 garlic cloves minced

• salt

• black pepper

Utensils:

• grill pan

• 8 metal skewers

• small mixing bowl

• whisk

• basting brush

• large skillet

• tongs

• parchment paper

• lemon zester

Instructions:

1. prepare ingredients

Shrimp:

1. heat a grill pan over medium heat-high heat

2. heat a large skillet over medium heat

3. get a small bowl and add 1 cup of honey

4. add 1/4 cup of sriracha to the bowl

5. add 2 tsp of red pepper flakes to the bowl

6. add 6 mined garlic cloves to the bowl

7. add the zest and juice of 2 limes to the bowl

8. add 1 tbsp of chopped parsley to the bowl and whisk together until well mixed and set to the side

9. thread the 64 large peeled and deveined shrimp through 8 metal skewers; 8 on each

10. sprinkle salt and black pepper to taste to each side of the skewered shrimp

11. lay down a piece of parchment paper to place the shrimp on once they're done cooking

12. place the shrimp skewers evenly onto the grill pan in a single layer and cook for 2 minutes

13. flip the shrimp skewers and cook for another 2 minutes brushing the top of all the shrimp with the glaze as they cook

14. flip the shrimp again, glaze side is down now, and cook for another 1 minute brushing this side of the shrimp with the glaze as they cook

15. flip again and cook for another minute and brush more glaze onto the shrimp

16. flip once more and cook for another minute on the final side and brush ore glaze onto the shrimp

17. remove skewers to the parchment paper

18. drizzle shrimp with any additional glaze

Spinach:

1. add 2 tbsp of olive oil into the large skillet and spread evenly

2. add 40 oz of baby spinach to the skillet

3. add 4 minced garlic cloves to the pan

4. sprinkle salt and black pepper to taste and cook, flipping the spinach around with tongs until completely wilted; should take about 2 minutes then turn off heat

When you are ready for serving, lay down a bed of spinach in the center of your plate and top with a shrimp skewer. Sprinkle with additional chopped parsley for garnish.

*The first nutrition label is for the shrimp skewers and the second is for the spinach; nutrition facts and calories may vary based on the fact that a lot of the glaze drips off during cooking but nutrition is shown based on if there were no drippings *