Ingredients:
1-1/2 lb. jumbo shrimp, peeled and de-veined
5 Tbsp Buona Cucina Dark Toasted Sesame Gourmet Oil
3 Tbsp rice wine or dry sherry
4-1/2 tsp honey
3 Tbsp soy sauce
4-1/2 tsp Sesame Seeds
1/2 tsp Buona Cucina Chinese Five Spice
2 cloves garlic, minced
2 slices peeled fresh ginger (1/4 inch thick)
2 scallions, sliced for garnish
Directions
Rinse shrimp under cold water and pat dry.
Combine 3 Tbsp sesame oil, rice wine, soy sauce, honey, sesame seeds, and five spice powder in a large bowl and whisk to blend. Stir in the garlic, ginger, scallions’ whites, and shrimp and toss to coat, then cover and marinate in refrigerator for 30 minutes to an hour.
Remove shrimp from marinade. Add remaining 2 Tbsp of sesame oil. Remove the garlic, ginger, and scallion whites. Place marinade in a pot and bring to a boil over medium-high heat, and cook uncovered until it is a thick, syrupy glaze. Set aside.
Heat grill to high. Grill shrimp, 2 minutes per side. Brush on the glaze as they cook, liberally.
Place shrimp on serving plate, top with scallions, and serve.