1 (12 oz pkg) peeled baby carrots
8 oz broccoli, fresh, cut up
1 tbsp olive oil
1 1/2 lbs lg shrimp, peeled, deveined
1 cup cherry tomatoes
1/3 cup honey
3 tbsp chili-garlic sauce
3 tbsp orange juice

In a large pot with boiling water, add carrots, cook 5 minutes. Add broccoli, cook 4 minutes. Drain.

Heat oil in a large skillet over medium heat. Add shrimp and tomatoes. Cook until shrimp are opaque. Transfer shrimp and vegetables to platter.

In a saucepan, combine honey, chili sauce and juice, heat through. Spoon over shrimp mix.

Perfect alone or served over pasta.

Submitted by: Sherry Monfils