1 lb uncooked shrimp, peeled and deveined

1 tsp Cajun seasoning

1 red bell pepper, diced

1 tbsp olive oil or avocado oil

Sauce:

3 tbsp butter

3 cloves garlic, minced

3 tbsp flour

1½ cups chicken broth

3/4 cup heavy cream (or half and half)

1 tbsp honey

2 tsp hot sauce

10 oz Rotel diced tomatoes with green chilies (juice reserved)

3/4 cup Cheddar Jack cheese, shredded

2 tsp lime juice

Seasonings:

2 tsp Cajun seasoning

1 tsp light brown sugar

1/2 tsp mustard powder

1/2 tsp oregano

Pinch of cayenne pepper

Pinch of red pepper flakes

For Serving:

Lime wedges

Fresh chopped cilantro

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Thaw shrimp (if frozen), pat dry, and season with 1 tsp Cajun seasoning.

Heat olive oil in a skillet over medium-high. Cook shrimp and red pepper ~1 minute 20 seconds per side. Transfer to plate.

Add tomato juice to skillet, reduce by half. Add butter and garlic, cook 1 min. Stir in flour and cook 2 min.

Gradually add chicken broth, cream, honey, hot sauce, and seasoning mix. Stir well.

Add drained tomatoes and simmer uncovered 10 min to reduce.

Lower heat, stir in shredded cheese and lime juice until melted and smooth.

Return shrimp and peppers to skillet, stir gently.

Garnish with lime wedges and cilantro. Serve with rice, pasta, or salad.