Hot honey shrimp, garnished with chives PICTURE: Andrew Scrivani/The New York Times
Hot Honey Shrimp (Serves 2)

If you love sweetness checked by a little heat, then a jar of honey spiked with chillies is a very good thing.


1 tablespoon honey
1/8 teaspoon cayenne
1/4 teaspoon grated lime zest
1/4 teaspoon freshly grated ginger
1 garlic clove, grated on a Microplane or finely minced
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 pound cleaned extra-large shrimp, patted very dry with paper towels
1 tablespoon very cold butter, cubed
Lime wedges, for serving
1 jalapeño, halved, seeded and very thinly sliced, for serving
1 tablespoon chives or scallion greens, finely chopped, for serving
Mayonnaise, for serving (optional)

Heat oven to 260 degrees.
In a medium bowl, combine honey, cayenne, lime zest, ginger, garlic, salt and pepper. 
Toss in shrimp to coat.
Spread shrimp on a large rimmed baking sheet and dot with butter. 
Roast until shrimp is pink and opaque, but before the edges have started to curl, about 5 minutes. 
Sprinkle generously with fresh lime juice and toss with jalapeños and chives or scallions.
Serve with mayonnaise if you like.

The New York Times