sweet and spicy shrimp with potatoes and asparagus

Ingredients:

Shrimp, raw, 8 oz
Honey, 2 tbsp)
Sriracha HOT Chili Sauce, Tuong Ot Sriracha (1t), 1 serving
Parsley, 1 tbsp
*Potato, 2 cup diced
Chicken Broth, 1 cup (8 fl oz)
Water, tap, 4 fl oz
Butter, unsalted, 2 pat
Asparagus, fresh, 1 cup
Olive Oil, 5 tbsp
Salt, 4 dash
black Pepper 4 dash
Shrimp, raw, 8 oz(remove)

This dish is season to taste for a High Blood Pressure Patient. If salt and pepper is not enough please feel free to add more seasons to your taste.

Pre heat oven to 350 degrees. Peel and cut potatoes in mouth size pieces. place into pot and cover with chicken broth or stock and water. season with 2 dashes of salt and 2 dashes of pepper. cook until tender, once tender add butter and let stand with covered top. clean aspragus and season with 1 dash of salt and pepper and and cover in 3 tbsp of olive oil. Place on cookie sheet and cook in oven for 15 mins or until tender. Clean and devine shrimp and season with 1 dash of salt and 1 dash of pepper. Turn on frying Pan and add remaining olive oil. Once pan is heated add shrimp and cook on one side for 3 mins. turn over for the remain two mins or until shrimp is pink. In a mixing bowl add hot sauce and honey together and pour over shrimp and garnish with parsley.

Serving Size: 4 servings