1 lb shrimp deveined, shelled, and tails removed

1 tbs butter or butter substitute

1/4 c. tamari

1/3 c. honey

2 tsp. corn starch

1/4 c. water

1 tsp.  Spice Squad’s Shichimi Togarashi

2-3 cups cooked rice

lime (optional)



Sauté shrimp in butter for 2-3 minutes when they’re just starting  to turn pink, add tamari and honey and stir into shrimp.  Make a slurry with cornstarch, and pour into shrimp, honey and tamari mixture.  Stir, add Spice Squad’s Shichimi Togarashi.  Cook til shrimp turn completely pink and sauce begins to thicken.  If sauce is too thick add a little more water.  Serve over rice and squeeze lime (optional) over each serving.

Garnish with slices of avocado.