• Before starting, wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, trim, then halve snow peas.
• Core, then cut pepper into 1/4 inch pieces.
• Peel, then grate or mince garlic.
• To a small bowl, add honey, soy, ginger sauce, garlic and 1/4 cup (1/2 cup) water, then whisk to combine. Set aside.
• Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

• Heat a large non-stick pan over medium-high.
• When hot, add sesame seeds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) 
• Transfer to a plate.

• Reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then peas, peppers and edamame. Cook for 3-4 min, stirring occasionally, until tender-crisp.
• Season with salt and pepper, then transfer to a bowl. Cover to keep warm.
• Wipe the pan clean.

• To the same pan, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
• Add the ginger sauce mixture. Cook for 2-3 min, stirring often, until sauce thickens slightly.
• Season with salt and pepper.

• Fluff rice with a fork, then stir in half the sesame seeds and 1 tbsp (2 tbsp) butter.
• Divide sesame rice between bowls.
• Top with veggies and shrimp. Spoon any remaining sauce over top.
• Sprinkle remaining sesame seeds over top.

If you've opted for double shrimp, prep and cook the same way the recipe instructs you to prep and cook the regular portion of shrimp.