In a large skillet over low heat, sauté onions in
half of broth until translucent. Add remaining
broth, honey, garlic, ginger, crushed red
pepper, black pepper, salt, red bell pepper,
kale, and tangerines, and stir continuously
8-10 minutes. Stir in shrimp to heat through,
transfer to serving dishes, and garnish each
plate with a quarter of the almonds.
Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.