I’m a proud alumna of Nazareth Academy High School, an all-girls school in Torresdale. “I love my school a million…” boasts the first line of our school song, which I sometimes still catch in my head. My appreciation for my alma mater runs deep, and I have dozens of dedicated teachers and my hard-working parents to thank for my amazing high school experience. Like any teenager, there were a few classes I dreaded, but at least one lesson from every course on my roster—textbook or otherwise—still sticks with me to this day.

In order to attend prom, we were required to take an etiquette class. At the time, learning the purpose of every utensil, the location of your drinking glass and bread plate, and how to “sit like a lady” seemed archaic but, as an adult, I not only value but frequently use the lessons I learned about table manners.

Just recently, I realized my husband puts hot sauce on just about everything I cook, from eggs to pasta dishes to tuna sandwiches. Though it’s now considered acceptable to ask for things like salt and pepper, my massive, old-school textbook of politeness says it’s inappropriate to alter a dish that’s been served to you.

Rather than get hung up on the fact that my food doesn’t bring quite enough heat for the man that I married, I found a dish that he couldn’t possibly need hot sauce for: Butter Sriracha Shrimp.

Butter Sriracha Shrimp Inspired by Bon Appétit Magazine

• 6 Tablespoons Sriracha

• 2 Tablespoons butter, unsalted

• 3 garlic cloves, minced

• 2 Tablespoons balsamic vinegar

• 1 pound raw shrimp, shelled and deveined

• Grated zest from one orange

• 2 Tablespoons mint, minced

• 2 Tablespoons basil

In a medium sauté pan over medium-low heat, melt together Sriracha and butter. Increase heat to medium and add garlic and cook for approximately 2 minutes before stirring in vinegar. Add shrimp and cook for about allow to cook through, about 3 to 4 minutes. Toss in orange zest and herbs. Serve with rice or pasta.