Honey Mustard Shrimp with Balsamic Cucumber Noodle Salad

For Honey Mustard Shrimp:

1 pound wild shrimp, thawed, peeled, deveined (you can also sub with frozen)

2 teaspoons brown mustard

3 teaspoons honey, divided

1 Tablespoon Tamari Soy Sauce

3/4 teaspoon salt, divided

Hot Sauce Optional

For Cucumber Salad:

2 large English cucumbers, spiralized

1 Tablespoon balsamic vinegar

1 teaspoon honey

1/4 cup strawberries, chopped or sliced

Make the marinade. Combine mustard, 2 teaspoons honey, 1 Tablespoon Pompeian Robust Extra Virgin Olive Oil, soy sauce, half a teaspoon salt and a few dashes of hot sauce (optional). Whisk to combine.
Toss the shrimp with the marinade, cover and refrigerate for at least 20 minutes or up to 24 hours.
While shrimp is marinating, make the dressing by combining the other 2 Tablespoons of Pompeian Robust Extra Virgin Olive Oil, balsamic vinegar, the other 1 teaspoon honey and the 1/4 teaspoon left of salt in a small bowl. Add pepper to taste and whisk to combine. Set aside.
Heat a large sauté pan over medium high, spray or brush with a little EVOO.
Once the pan is hot, add the shrimp, and sauté for about 2-3 minutes per side (larger shrimp may take a bit longer). Shrimp should be opaque in color. Remove from heat.
Toss the cucumber noodles and the strawberries with dressing + serve with the shrimp on top!