Categories: main dish

Ingredients

• 16 medium cleaned, shelled, tail-on shrimp (about 3/4 pound), thawed if frozen
• 2 teaspoons sesame oil
• 1 1/2 teaspoons honey
• Small pinch cayenne pepper
• 2 eggs, lightly beaten
• 1 tablespoon light soy sauce
• 1 tablespoon rice wine vinegar
• 1 cup shelled edamame, steamed
• 2 teaspoons toasted sesame seeds
• 1 1/4 cups short-grain brown rice (can replace with jasmine rice), cooked according to package directions
• 1 ripe avocado, sliced

Directions

1. Preheat the broiler.

2. In a medium ovenproof pan, toss the shrimp with 1 teaspoon each of the sesame oil and the honey.

3. Add the cayenne.

4. Lay the shrimp flat. Broil for 2 minutes per side. Transfer to a plate.

5. Heat a small nonstick skillet over medium heat and add the remaining teaspoon of sesame oil.

6. Pour in the eggs. Cook undisturbed until set, about 2 minutes. Flip and cook until just set on the second side, 1 more minute.

7. Transfer to a board and cut into strips.

8. In a small bowl, combine the soy sauce and rice wine vinegar with the remaining 1/2 teaspoon honey.

9. Fold the edamame and sesame seeds into the rice.

10. Serve the rice in bowls topped with the egg strips, shrimp, and avocado.

11. Place the soy-vinegar mixture in a small bowl and use at the table for drizzling.

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