Honey Walnut Shrimp

Directions

1. Preheat oven to 350 °. In a small bowl combine honey, brown sugar, butter and salt. Stir in walnuts. Pour onto a parchment-lined 15x10x1-in. baking pan. Bake until lightly browned, 15-17 minutes, stirring once. Remove from the oven; stir and spread walnuts evenly in pan. Cool in pan on a wire rack for 10 minutes. Separate the coate walnuts from the plain caramelized sugar (discard or save caramelized sugar pieces for another use); cool completely.
2. In a small saucepan, bring 6 cups water to a boil. Add broccoli, oil and salt; cook, uncovered, just until broccoli turns bright green, 1-2 minutes. Drain; Immediately drop into ice water. Drain and pat dry.
3. Peel and devein shrimp, leaving the tails on. Butterfly each shrimp along the outside curve. Open shrimp flat. Pat dry with paper towels. In a large bowl, combine cornstarch and salt. Add shrimp; toss to coat, shaking off excess.
4. In a deep skillet, heat 1/2 in. of oil to 375°. Fry shrimp in 2 batches until lightly browned, 2-3 minutes on each side. Drain on paper towels.
5. Meanwhile, in a large bowl combine mayonnaise, sweetened condensed milk, vinegar and salt. Add shrimp; toss gently to coat.
6. To serve, arrange broccoli on a serving platter; top with shrimp. Garnish with walnuts and serve with rice.