Ingredients

• 1/4 cup low-sodium soy sauce
• 1 tablespoon chopped fresh chives
• 1 tablespoon honey
• 1 teaspoon curry powder
• 4 cloves garlic, chopped
• 1 1/2 pounds extra-large shrimp, deveined, tail on
• 3 tablespoons canola oil
• 1 tablespoon chopped fresh cilantro, for garnish, optional

Instructions

1. Watch how to make this recipe.
2. Add the soy sauce, chives, honey, curry powder and garlic to a small pot. Heat over low heat just to a simmer. Remove from the heat and chill in an ice bath.
3. Combine the cooled marinade and the shrimp in a large bowl and toss to coat. Cover and let marinate for at least 10 minutes or up to 1 hour.
4. Strain the shrimp and discard the marinade. Heat a large skillet over high heat. Once the skillet is super-hot, add the canola oil and then the shrimp; cook until the shrimp are pink and nicely-browned at the edges, 2 to 3 minutes per side.
5. Transfer the shrimp to a serving dish and garnish with cilantro if desired. Serve immediately.