Honey Sesame Shrimp with Brussels Sprout Stir Fry

• 3 Tbsp. honey, divided
• 1 Tbsp. rice wine vinegar
• 1 Tbsp. soy sauce
• 2 tsp. freshly grated ginger
• 1 pound large shrimp, peeled and deveined (tails left on)
• 2 Tbsp. vegetable oil, divided
• 1 pound brussels sprouts, trimmed and quartered

salt and pepper

• 3 cloves garlic, thinly sliced
• 3 scallions, white and green parts separated and thinly sliced
• 2 tsp. toasted sesame oil

(optional) fried garlic, for garnish

1. Whisk together 2 tablespoons honey, vinegar, soy sauce and ginger in a large bowl. Add shrimp and toss to combine. Cover and let marinate in the refrigerator for 1-3 hours.
2. When ready to cook, heat 1 tablespoon vegetable oil in a large sauté pan or wok over medium-high heat. Add brussels sprouts and saute for about 5-7 minutes, stirring occasionally until tender and the edges begin to slightly brown and caramelize. Drizzle with honey, season with salt and pepper, and toss to combine. Transfer the mixture to a separate platter.
3. Meanwhile, add remaining 1 tablespoon vegetable oil to pan, and return to heat. Add garlic and scallion whites and cook until fragrant, 30 seconds. Remove the shrimp from the marinade with a slotted spoon, then add to the pan. Season with salt and pepper, and saute until opaque throughout, about 4 minutes. Add to platter, drizzle with sesame oil, top with scallion greens, and toss. Serve immediately, garnished with fried garlic if desired.