Sriracha Shrimp

Sriracha Shrimp For the Sauce: 4 tablespoons butter 3 tablespoons Thai seasoning soy sauce 3 tablespoons honey 10 tablespoons Sriracha sauce For the Shrimp: 2 pounds extra-jumbo shrimp (16-20 count), peeled and deveined, tails left on or off, your choice For the rice: 6 cups steamed rice For the garnish: 1/4-1/2 cup fresh whole cilantro leaves and 8 lime wedges * Melt the butter over low heat. Add the Thai seasoning soy sauce, honey and Sriracha sauce. Adjust heat to medium, bring to a simmer and continue to cook about 30-60 seconds. Remove from heat, cover and set aside. * In a 3 1/2-quart chef's pan, bring 2 quarts of water to a rolling boil. Add the shrimp. When the water returns to a boil, adjust heat to simmer for 1 minute. * Immediately drain the shrimp into a colander and return the drained shrimp, without rinsing it, to the still warm chef's pan. Return the chef's pan to the still warm stovetop and add the slightly warm sauce. Toss to combine and set aside about 5-15 minutes. * To serve, evenly portion a bed of warm rice onto each serving dish. Top each portion of rice with 8-10 warm shrimp and drizzle any and all remaining warm sauce over all. Garnish with cilantro leaves and a squirt or two of fresh lime juice.