1.5 to 2 lbs of wild caught shrimp (peeled and deveined). I used the colossal size shrimp which are 8-9 count per pound, but you can use any size.
1/4 cup butter
2 TBSP honey
1 TBSP tamari
4-5 large garlic cloves minced
2 tablespoons fresh lemon juice
1 TBSP olive oil
1/8 tsp sea salt
2 TBSP chopped basil
In a large skillet (heat in pan on lowheat for about 1-2 minutes until combined). Remove 1/2 the sauce and reserve the remainder.
add 1 TBSP butter to pan with sauce and cook shrimp on medium heat until the shrimp become opaque and browned in color. The butter will brown and the sauce will thicken and make a bit of glaze over the shrimp. Add the remaining sauce and toss lightly for a minute.
Serve with Spaghetti squash, spiralized zucchini or with any other vegetables of your choice!