Ingredients

  • 1 pound fresh or frozen shrimp (thawed, peeled, deveined)
  • 2 teaspoons brown mustard
  • 3 teaspoons honey, divided
  • 1 tablespoon WVOO Robust EVOO, divided
  • 1 tablespoon Tamari Soy Sauce
  • 3/4 teaspoon salt, divided
  • Optional: Hot Sauce
  • 2 large English cucumbers, spiralized
  • 1 tablespoon WVOO Suyo Cucumber White Balsamic Vinegar
  • 1 teaspoon honey
  • 1/4 cup strawberries, chopped or sliced

Directions

  1. Marinade: Combine mustard, 2 teaspoons honey, 1 tablespoon WVOO EVOO, soy sauce, 1/2 teaspoon salt and a few dashes of hot sauce (if desired). Whisk to combine.
  2. Toss the shrimp with the marinade, cover and refrigerate for at least 20 minutes, up to 24 hours.
  3. While shrimp is marinating, make the dressing by combining the other 2 tablespoons of olive oil, balsamic vinegar, the other  teaspoon honey and the 1/4 teaspoon left of salt in a small bowl.
  4. Add pepper to taste and whisk to combine Set aside.
  5. Heat a large sauté pan over medium-high, spray or brush with a little EVOO
  6. Once the pan is hot, add the shrimp, and sauté for about 2-3 minutes oer side (larger shrimp ay take a nit konger). Sjhrimp should be opaque in color. Remove from heat.
  7. Toss the cucumber noodles with the strawberries and dressing.