Shrimp are coated in sweet heat thanks to hot honey and Sriracha. If you want to take the heat down a notch, use regular honey instead.
1 tablespoon hot honey (see Tip)
1 tablespoon Sriracha
1 ½ teaspoons grated fresh ginger
1 large clove garlic, grated
⅛ teaspoon salt
1 pound large shrimp (21-24 count), peeled and deveined
1 scallion, sliced
Lime wedges for serving
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