Saucy Shrimp and Veggies

1 12-oz. pkg. peeled fresh baby carrots
8 oz. broccoli, trimmed and cut up (3 cups)
1 Tbsp. cooking oil
1 lb. peeled and deveined medium shrimp
1 cup cherry tomatoes
1/3 cup honey
2 Tbsp. bottled chili-garlic sauce
2 Tbsp. orange juice

1. In large saucepan cook carrots, covered, in lightly salted boiling water 5 minutes. Add broccoli; cook 3 to 4 minutes more or just until vegetables are tender. Drain.

2. Meanwhile, heat oil in large skillet; add shrimp and tomatoes. Cook and stir 3 to 4 minutes or until shrimp are opaque. Transfer to serving platter with vegetables. For sauce, in skillet combine honey, chili sauce, and juice; heat through. Spoonover shrimp and vegetables. Serves 4.