Shrimp in a Chinese Lemon Sauce

I'm going to let you in on a little secret here in the Stephanie Cooks kitchen. When I am interested in making something new I google random combinations of ingredients and see what comes up. I had shrimp defrosted the other day and didn't know what do with them so I googled the words "Asian" and "lemon sauce." Who knows, but I figured mayybeeeee something tasty would turn up. Low and behold, this little gem turned up! It wasn't from a well known recipe database, had no reviews, and no real way of knowing if it would be a hit... but boy oh boy was it!

This sauce isn't just for shrimp. It could easily be used with chicken, to dip egg rolls in, or for a variety of other meals. It was just tasty. It had a nice sweet taste yet a good balance with the lemon juice. John and I both really enjoyed it. I thought it complemented the shrimp greatly! If you are looking for a light and flavorful sauce give this a shot.

Source: Adapted from Kitchen Cooking Recipes

Ingredients:
3/4 pound peeled and deveined jumbo shrimp
1/4 cup chicken broth
2 tablespoons lemon juice
2 tablespoons honey
1 tablespoon vinegar
1 tablespoon vegetable oil
1 1/2 teaspoons ketchup
1/4 teaspoon garlic salt
1 teaspoon cornstarch
1 teaspoon cold water
Cooking spray

Directions:
Heat chicken broth, lemon juice, honey, vinegar, vegetable oil, ketchup and garlic salt to boiling in a 1-quart saucepan.

Mix cornstarch and water; stir into broth mixture. Heat to boiling, stirring constantly. Cover and set aside.

Meanwhile, coat a skillet with cooking spray. Add the shrimp and heat until cooked through on both sides and the shrimp is pink (about 1-2 minutes per side). Pour the sauce into the skillet and toss to coat.

Serve hot.