I made this bento for Hubs last week and he said it was his favorite bento of the year! Awwww! Don’t tell him, but, it was also one of the easiest. I’ll keep it my little secret though. It has spinach and ham rolls with parmesan flakes, pickles, sweet potatoes, cucumber and tomato salad, a mini-Babybel cheese, and sweet and spicy shrimp.
The shrimp were unbelievably easy to make. I keep a stash of cooked, peeled, and deveined shrimp in the freezer for a quick snack or appetizer. Usually I just serve them with cocktail sauce but I didn’t think that would translate too well to a bento. I needed a sauce that would coat the shrimp and not leak all over the place... honey. I mixed some tupelo honey with Sriracha and a dash of salt and tossed it with the warm shrimp. The taste was surprisingly complex for such a simple sauce and the heat didn’t hit until the very end. I’m definitely going to be making this again!
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