Directions

1. In a heavy bottom skillet, heat the oil over high heat until shimmering.
2. Season the shrimp with the Mishmish blend, half of the salt, and half of the Espelette pepper.
3. Sear the shrimp in the hot pan on both sides for 2-3 minutes until golden brown.
4. Reduce the heat to medium and add the butter, honey, and the remaining salt and Espelette pepper, stirring to coat evenly.
5. When the shrimp is cooked, finish with the lemon juice and parlsey.  Enjoy!