2 cups ripe cherry tomatoes
2 cups fresh basil leaves (about 1 bunch)
1 Tbsp olive or avocado oil
For the marinade/stir fry sauce:
1/4 cup raw honey
2 Tbsps favorite hot sauce
2 Tbsps coconut aminos, Bragg's liquid aminos, or low sodium soy sauce
1 Tbsp fresh squeezed lime juice
1 Tbsp sesame oil
1 tsp garlic powder
a pinch of sea salt to taste
In a medium sized bowl or jar whisk all marinade/stir-fry sauce ingredients together. Reserve half of this sauce in a small container for later use. Place the shrimp in a bowl with half of your marinade and toss gently to coat well. Refrigerate for about 30 minutes. Heat oil in a large non-stick pan over medium heat. Drain shrimp and discard that part of the marinade. Add your shrimp to the hot pan, and cook, turning once, until pink and nicely charred, about 1-2 minutes on each side. Remove from pan, and set shrimp aside. Add in the tomatoes and stir until they just begin to burst, 2-3 minutes. Return shrimp to the pan, together with basil leaves and pour in the remaining, untouched sauce. Toss everything gently until basil is wilted. Serve immediately.