1. Line a baking sheet with parchment paper or aluminum foil.
2. Place the sugar into a saucepan. Melt the sugar over medium heat without stirring.
3. Add the honey and the cashews, and stir until well coated, sprinkle lightly with sea salt, then spread out onto the prepared baking sheet to cool to room temperature.
Honey Sweet-Herb Dressing
MY OTHER RECIPES
1/2-3/4 cup fresh basil leaves, packed
1/2-3/4 cup cilantro, packed
1/2 inch piece fresh ginger
1/3 cup rice wine vinegar
2 tablespoons fresh lime juice
1/4 cup extra virgin olive oil
1/2 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1. In a food processor bowl combine vinegar, basil, cilantro, ginger garlic, mustard, sugar and honey. Puree mixture until smooth.
2. With motor running slowly add the oils to form an emulsion.
3. Season with salt and pepper to taste.
The cooking times below are for extra-large shrimp (there are 21 to 25 in 1 pound). If this size is not available in your market, buy large shrimp—the next size down—and adjust the cooking time slightly. Either a nonstick or a traditional skillet will work for this recipe, but a nonstick simplifies cleanup.
2 tablespoons vegetable oil
11⁄2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
1⁄4 teaspoon ground black pepper
Heat 1 tablespoon of the oil in a 12-inch skillet over high heat until smoking. Meanwhile, toss the shrimp, salt, pepper, and sugar in a medium bowl. Add half of the shrimp to the pan in a single layer and cook until spotty brown and the edges turn pink, about 1 minute. Remove the pan from the heat. Using tongs, flip each shrimp and let stand until all but the very center is opaque, about 30 seconds. Transfer the shrimp to a large plate. Repeat with the remaining tablespoon of oil and the remaining shrimp. After the second batch has stood off the heat, return the first batch to the skillet and toss to combine. Cover the skillet and let stand until the shrimp are cooked through, 1 to 2 minutes. Serve immediately.
Shrimp Recipe adapted from America’s Test Kitchen