2 handfuls of salad greens
1 tsp unsalted butter
1 clove garlic (smashed)
1 tsp orange zest
1 cup strong Lapsang Souchong tea (or Lapsang and tangerine tea)
1 tsp balsamic vinegar
1 Tbsp honey
1 Tbsp soy sauce
1 Tbsp orange juice
10 large shrimp (peeled and deveined)
orange slices for garnish
In a medium skillet, melt butter over medium heat. When butter melts, add the garlic. Saute garlic until fragrant and just beginning to turn golden. Add orange zest and stir quickly with garlic about 15 seconds. Add tea, vinegar, honey soy sauce and orange juice to pan and allow to come to a simmer and reduce slightly, a minute or two. Add shrimp and continue to cook until prawns are opaque and firm, cooked through.
Place a handful of greens on each plate. Serve shrimp with drizzle of sauce over the greens. Garnish with orange slices. This makes a nice starter or serve alongside peanut sauce noodles.
When I make this dish, I make a few modifications. My family doesn't like it on salad greens - we like more starch with our meal. We usually serve it over rice.
I also replace the tea with orange juice and add a couple Tbsp of corn starch to thicken the sauce.