1 ½ pounds 26/30 count raw shrimp, peeled and deveined, tails removed
1 tsp. grated orange zest
¼ cup plus 3 T. freshly squeezed orange juice
¼ cup extra-virgin olive oil
2 T. hot sauce
1 T. Dijon mustard
2 cloves garlic, minced
Cooking spray
2 T. unsalted butter, melted
2 T. honey
1 T. soy sauce
Pinch of crushed red pepper flakes
1 pound baby bok choy, sliced lengthwise into quarters

Place the shrimp, orange zest, ¼ cup orange juice, olive oil, hot sauce, Dijon mustard and garlic in a medium-size bowl or gallon-size zip-top bag, and toss to combine. (Seal the bag and shake gently.) Cover the bowl and marinate the shrimp in the fridge for 20 to 30 minutes. Meanwhile, preheat the oven to 400 degrees with a rack in the center position. Mist a sheet pan with a lip with cooking spray. Whisk together the butter, honey, soy sauce, red pepper flakes and remaining 3 T. orange juice in a small bowl. Place the bok choy on the sheet pan, drizzle with the dressing, and toss to coat. Spread out the bok choy in a single layer. Roast the bok choy, rotating the pan halfway through, until it starts to brown and the sauce has thickened, about 25 minutes. Add the shrimp and its marinade to the pan in a single layer over the bok choy, and roast until the shrimp are bright pink and just cooked through, an additional 8 to 10 minutes. Serve hot.