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
- 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.
- Toss the shrimp with the marinade, cover and refrigerate for at least 20 minutes, up to 24 hours.
- 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.
- Add pepper to taste and whisk to combine Set aside.
- Heat a large sauté pan over medium-high, spray or brush with a little EVOO
- 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.
- Toss the cucumber noodles with the strawberries and dressing.
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