Spicy and Sweet Shrimp Salad

For the sauce:
In a small bowl add the honey and the Sriracha sauce. Mix together and set aside.

For the shrimp:
Heat a medium size skillet on medium heat and add the butter. When the butter starts to melt, add the shrimp, garlic powder, ground black pepper, and the spicy and sweet sauce. Stir all ingredients together so that the shrimp is evenly coated. Cook for about 2 more minutes or until shrimp is pink and done. Remove the skillet from the heat and set aside.

For the salad:
Add the lettuce onto a large platter or 2 single serving dishes. Top with the cucumber and celery. Next, top with half of the crumbled blue cheese, and the shrimp (reserve the sauce that’s left in the pan and set aside). Squeeze the juice of the lime onto the salad. Add the remaining crumbled blue cheese on top of the shrimp. Top with the pepita seeds, the remaining spicy and sweet sauce from the pan, and the Caesar or blue cheese dressing. Serve with garlic bread or rolls and butter.