Butter-Poached Shrimp with Smoky Oatmeal

• 1 cup honey
• 2 teaspoons Espelette pepper
• 16 to 20 shrimp (approximately 1 pound), shells on
• 6 tablespoons butter, divided
• 2 teaspoons Aleppo pepper
• Kosher salt
• Freshly ground black pepper
• 1 small fennel bulb, diced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 quart whole milk
• 2 bay leaves
• 2 cups Quaker® Old Fashioned Oats
• 1 tablespoon butter
• 3 apples, sliced 1/8-inch thick
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons lime juice

Preheat the oven to 450°F.

In a saucepan, combine the honey and Espelette pepper. Simmer on low heat for 30 mins.

Melt 4 tablespoons butter. Toss the shrimp in a medium mixing bowl with the melted butter, Aleppo pepper, and salt and black pepper to taste. Arrange the shrimp in a single layer on a baking sheet and roast in the oven for 5 to 7 minutes, or until just cooked through.

In a 2-qt saucepan, sweat the fennel, onion, and garlic in the butter until translucent. Pour in the milk and bay leaves and bring to a simmer. Whisk in the oatmeal and simmer until the oats are tender. Adjust seasoning with salt and pepper.

In a bowl, dress the apples with olive oil, lime juice, salt, and pepper.

To serve, spoon the oatmeal in a shallow bowl. Top with a few slices of the dressed apples, then the shrimp, and drizzle with honey.