1/2 cup chicken broth
1/4 cup honey
3 Tbsp. FRENCH'S® Classic Yellow® Mustard Sweet or French's® Classic Yellow® Spicy Mustard
1 Tbsp. lemon juice
2 yellow squash
2 Tbsp. olive oil
2 red bell pepper, diced
3 cloves garlic, minced
1/4 tsp. red pepper flakes
salt and pepper to taste
1 1/2 lbs. shrimp, peeled, deveined, tails removed
chopped parsley, for garnish
COMBINE broth, honey, French's Sweet or Spicy Yellow Mustard, and lemon juice. Set aside. Cut zucchini and squash into thin strips using a mandolin or spiralizer.
HEAT olive oil over medium high heat. Add red bell pepper and cook until edges are slightly blackened. Add garlic and red pepper flakes and stir until fragrant and combined, about 30 seconds.
ADD shrimp. Season with salt and pepper to taste. Cook for 1 minute.
ADD honey mustard mixture, zucchini, and squash. Cook for 2-3 minutes, until veggies have cooked down and shrimp is opaque. Top with parsley and serve.