Vegetables have as short a shelf life as Senator Ron Johnson’s common sense.

Yesterday, I grabbed a bag of organic broccoli and sliced the trees while chopping off the trunks.

I palmed a large handful of jumbo shrimp and created a marinade.

I dumped the ingredients into a ZipLok sandwich bag, including chopped shallot, 3 tablespoons of honey, 4 tablespoons of Coconut Aminos (a tasty lower-salt substitute for soy sauce), 2 tablespoons of diced pickled ginger and tossed in the semi- frozen shrimp placing in the refrigerator for several hours.

I took out the shrimp marinade 1 hour before cooking.

I sautéed the broccoli in a preheated cast iron skillet and added some of the shrimp marinade.

I removed the broccoli and placed each shrimp individually into the hot skillet searing for 3 minutes on one side and then 2 minutes on the other and then adding the remaining marinade, broccoli and stirring for 1 minute.

I cooked up rice and placed the broccoli and shrimp over rice topping with flash roasted cashew nuts which I mixed with a teaspoon of honey as soon as I took the cashews out of the hot pan.

This dish is so easy and tasty.

Cooking time is less than 15 minutes and marinade takes 5 minutes to put together.

Enjoy!