Peel and devein shrimp ( simply slice along the back and butterfly a bit - not too deep).Put aside.

Slice carrots very thin into 1/2 moons. Add a good splash of olive oil in a stainless steel frying pan with lots of crushed garlic cloves. Sauté until golden stirring from time to time.

Add the shrimp stirring occasionally. When the shrimp is almost cooked, add a quick splash of apple or cider vinegar (white vinegar if nothing else is around), a couple tablespoons of honey, the juice of 2 lemon and lots of fresh basil. Quickly reduce the sauce, finishing off the shrimp and taste for seasonings.