• Halve the lemons.
• In a small bowl, add the shrimp and sprinkle with salt and pepper plus the juice from half of the lemons.
• In another small bowl, whisk together the honey, garlic and soy sauce.
• Heat the olive oil in a large skillet and saute the shrimp and sauce together for 4 to 5 minutes, or until all the shrimp are pink. Once cooked, toss well in the sauce, creating a glaze. Squeeze and juice the other lemons over the top, just before serving.
• Cook the rice.
• Prepare the salad.
• Serve Honey Garlic Shrimp over rice with salad.

Freezer Meal Instructions

• To a gallon-size plastic freezer baggie, add the peeled deveined shrimp, juice from the lemons, salt and pepper, honey, minced garlic, and soy sauce.
• Remove as much air as possible and seal. Add label to baggie and freeze.
• Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the skillet and saute for 5 to 8 minutes, or until shrimp is cooked through. Assemble into tortillas with garnishes.
• Serve with rice and salad.