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SHRIMP--Roasted Hot-Honey Shrimp With Bok Choy And Kimchi Rice

Ingredients

• 1 1/2 pounds baby bok choy (about 3 heads), halved lengthwise (quartered lengthwise if large)
• 3 tablespoons vegetable oil, such as grapeseed, divided
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon red-pepper flakes
• 2 tablespoons honey
• 1 tablespoon low-sodium soy sauce
• 1 1/2 pounds large tail-on shrimp, peeled and deveined
• 1 tablespoon toasted sesame oil
• 3/4 cup jasmine rice
• 3/4 cup kimchi, thinly sliced
• 1 scallion, thinly sliced
• 1 1/2 teaspoons toasted sesame seeds
• 4 lime wedges, for serving

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