Begin by de-shelling and de-veining a pound of uncooked large shrimp. I like to leave the tails on, but you may choose to remove them. In a clean bowl, create a marinade with a tablespoon of extra virgin olive oil, the juice of ½ lime, two cloves of finely chopped garlic, a tablespoon of soy sauce, a tablespoon of honey, crushed red pepper flakes and a sprinkling of chopped herbs (parsley and cilantro work great). Next, "butterfly" the shrimp – i.e., score the backside of the shrimp from the head to about half-way up the tail – cut deep enough to spread each half to the side. Coat the pound of shrimp with the marinade created previously and let rest for about 15 minutes. Next, rest the shrimp on a cookie baking sheet so they sit up on the butterflied part and the tail curls over. Put a dot of goat cheese on top of the butterflied part of the shrimp (under the tail) and bake at 400F for about 10-15 minutes. While the shrimp is baking, chop some walnuts. Remove the shrimp from the oven when done and gently roll each piece through the chopped walnuts and arrange on a plate. Let rest for 5 minutes before serving.