Chipotle-honey glazed stir-fried shrimp

Defrost frozen shrimp under cold running water and peel from the top, leaving the last shell segment on.

Cover the half head of garlic with water in a bowl and microwave on high for one minute to blanch; pour off the liquid.

Blend the whole can of chipotles in adobo with the blanched garlic, a third of a cup of water and a couple tablespoons of honey until smooth.

Heat the wok over medium low, then turn to high; film with a little high-heat oil until it sizzles.

Add the shrimp all at once and stir-fry two or three minutes at most, until no longer gray and turning pink.

Add as much of the chipotle glaze as wanted, sprinkle with salt and scoop into a serving dish.

Top with cilantro, chive blossoms and cross-cut nasturtium leaves.