The combination of wildflower honey and sherry vinegar gives sautéed seafood and vegetables a little sweet and sour kick.
2 tablespoons olive oil, divided
1 pound peeled and deveined jumbo shrimp
6 red, yellow, or orange baby sweet peppers, quartered, or 2 bell peppers, cut into pieces
1 onion, halved and thinly sliced
1 garlic clove, sliced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1 tablespoon wildflower honey
1 tablespoon sherry vinegar
How to Make It
Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat. Add shrimp; cook 1 minute on each side or until almost fully cooked. Transfer shrimp to a plate.
Return skillet to stovetop over medium heat, and add remaining 1 tablespoon oil. Add sweet peppers and next 4 ingredients. Cook, stirring occasionally, 6 to 8 minutes or until onion is translucent and peppers are tender. Stir in paprika, honey, vinegar, and 1 tablespoon water. Return shrimp to pan; cook 1 minute or until heated through.