Ingredients

GROUP A: VEGGIES

• White onion slivers

• 3 - 4 small baby bella mushrooms, diced

• 1/3 cup diced green pepper

• Butter, for the skillet

• Salt & pepper, to taste

GROUP B: SHRIMP

• 14 - 20 medium shrimp, peeled and de-veined (this is a large range, depending on your appetite)

• 1/2 tbsp salted butter

• 1/2 tbsp olive oil

• 1 tbsp honey

• 1 tsp red chili flakes

• 1/2 tbsp Worcestershire sauce

• 1/2 tsp red chili powder

• 2 garlic cloves, finely minced

• 1/2 tsp sriracha sauce

• 1 tbsp of any ale

• 1/2 tsp dry oregano

• Juice from 1/2 a lime

• Juice from 1/2 an orange

GROUP C: EVERYTHING ELSE

• Scallion greens, thinly sliced

• Cilantro, roughly chopped

• 2 slices of any country-style rustic bread

• Butter

• Lime wedge

Method

• Pat the shrimp dry, season with salt & pepper, and set aside.

• Heat some butter in the skillet, and toss the onion slivers in. Fry till well-browned, then transfer to a paper towel to soak up excess oil and turn crisp. Add the bell pepper and mushroom to the skillet, and sauté till the mushroom pieces are lightly browned. Turn heat to low and transfer the veggies to a bowl.

• Add all the Group B ingredients (except the shrimp) to the cast-iron skillet. Turn heat up to medium-high and stir the sauce till it bubbles, for 1 - 2 minutes. Turn off the heat and let the sauce cool for a few minutes. Toss in the shrimp and veggies, stir to coat everything well with the sauce, then cover the skillet with aluminum foil, and refrigerate for 20 - 30 minutes (to marinate).

• Preheat the oven to 400 F. Butter the bread slices on both sides. Take out the skillet from the refrigerator, place the bread near the edge of the skillet over the aluminum foil covering, and poke a few holes for venting in the central portion. Bake for 15 minutes, then dig in while warm, right away!