Shrimp and Broccoli with Honey-Walnut Caramel Sauce

Ingredients

• 1 pound broccoli florets cut into 1-inch pieces
• 6 large garlic cloves thinly sliced
• 1.5 tablespoons juice of lemon fresh
• 6 servings pepper freshly ground
• 1.5 pounds shrimp shelled deveined
• 0.5 cup soya sauce 
• 4  thai chiles or thinly sliced
• 3 tablespoons vegetable oil 
• 1 cup walnuts packed in honey, lightly drained, plus 1 tablespoon of the honey from the jar

Equipment

• frying pan
• sauce pan
• slotted spoon

Directions

1. In a medium saucepan, heat 1 tablespoon of the oil.
2. Add the walnuts and cook over moderate heat, stirring frequently, until browned, about 4 minutes.
3. Transfer the walnuts to a plate with a slotted spoon.
4. Add another tablespoon of the oil to the saucepan.
5. Add the garlic, season with pepper and cook over low heat, stirring occasionally, until golden, about 4 minutes.
6. Add the 1 tablespoon of the reserved honey; cook over moderate heat, stirring, until deeply browned, 1 minute.
7. Add the soy sauce and simmer until slightly reduced, about 4 minutes. Stir in the lemon juice and remove the garlic-caramel sauce from the heat.
8. In a large skillet, heat the remaining 1 tablespoon of oil.
9. Add the broccoli, cover and cook over moderate heat for 3 minutes. Uncover, add the shrimp and chiles and cook, stirring a few times, just until the shrimp are pink and curled. Stir in the garlic-caramel sauce, sprinkle the walnuts on top and serve.
10. Wine Recommendation: An aromatic, fruity-ripe white will balance the heat and sweetness of this simple dish. Try a Viognier, such as the 2002 Fairview from South Africa, or a California white blend, such as the 2002 Conundrum.