News 12's Tina Redwine is joined by Chef Angelo from Sal e Pepe in Newtown to show how to make a sweet appetizer.

Serves two people.

10 shrimp, peeled and deveined, preferably 16/20’s

1/8 cup honey

1/8 cup lemon juice

1/4 cup butter

1/8 cup flour

1 tbsp. crushed red pepper

1 package seaweed salad

Mix all ingredients except the flour in a sauce pan.

Bring to a simmer then slowly add the flour until incorporated and sauce is thickened. You do not necessarily have to use all the flour.

In a frying pan, add 2 tbsp. olive oil. Sauté the shrimp until cooked.

Toss the shrimp in the glaze and serve over the seaweed salad.