2 tablespoons honey
1 cup California walnuts
1/8 teaspoon salt
1 tablespoon olive oil
5 cloves garlic, thinly sliced
2 tablespoons honey
1/3 cup soy sauce
2 tablespoons lemon juice
1 tablespoon olive oil
4 cups (about 2 heads) broccoli florets
1-pound shrimp, peeled and deveined
2 cups cooked white rice, for serving
1/4 cup chopped cilantro, for garnish
Preheat oven to 350° F.
In a small bowl, combine honey, walnuts, and salt. Spread the honey coated walnuts on a parchment-lined baking sheet. Bake for 15 minutes, tossing occasionally. Remove from oven and set aside.
In a small saucepan, heat one tablespoon of olive oil over low heat. Add the garlic and cook for about 4 minutes. Add honey and cook about 2 minutes more, or until lightly browned.
Add the soy sauce and cook for about 4-5 minutes, until slightly reduced. Add 2 tablespoons of lemon juice, sir, and remove from heat. Set aside.
In a large skillet, heat 1 tablespoon of olive oil until warm. Add the broccoli and cook for about 5 minutes, stirring occasionally.
Add the shrimp and cook until pink and fully cooked, about 5-6 minutes.
Toss with the honey soy sauce and walnuts. Serve over rice, sprinkled with cilantro.