Step 1

In a small bowl, mix spices.

Step 2

Place shrimp in a bowl. Season with salt and pepper and about 2 1/2 tsps of the spice mixture (keep rest of spice mixture for later.) Set shrimp aside for now.

Step 3

In a large cast iron skillet like this one, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Add onions. Cook 5 minutes, stirring occasionally. Add garlic. Cook 1 to 2 minutes more, stirring regularly, until fragrant and golden (do not brown garlic.)

Step 4

Add white wine. Cook to reduce by half, then add lemon juice, honey and broth. Raise heat and bring the liquid to a boil.

Step 5

Add peas and artichokes. Season with salt and pepper and the remainder of the spice mixture. Cook for 10 minutes or so until peas are cooked through.

Step 6

Add shrimp and cook until just pink (this will be very quick, so watch for shrimp to turn color, toss as needed.)

Step 7

Remove from heat. Sprinkle grated Parmesan cheese to your liking and garnish with fresh parsley.

Step 8

Serve hot with a side of simple orzo or this Lebanese rice.