INGREDIENTS

1 LB. SHRIMP, PEELED & DEVEINED WITH TAIL ON

THE SAUCE:

2 TBSP. TERIYAKI SAUCE

1 TSP. GARLIC, MINCED

4 TBSP. HONEY

(COMBINE WELL)

MARINATE SHRIMP FOR 30 MINUTES

 

DIRECTIONS

USING HOT SKILLET, HEAT OLIVE OIL AND COOK SHRIMP FOR 2 MINUTES ON EACH SIDE, MAKING SURE NOT TO OVERCOOK IT.

SERVE HOT!