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

In a large saucepan, cook carrots covered, in lightly salted boiling water 5 minutes. Add broccoli, cook 3-4 minutes. Drain.

Heat oil in a large skillet. Add shrimp and tomatoes. Cook, stirring often for 3-4 minutes, or until shrimp are opaque. Transfer to platter with vegetables. In skillet combine honey, chili sauce, and orange juice.

Heat through. Spoon over shrimp and vegetables. Great alone or served over pasta.

Submitted by: Sherry Monfils