Shrimp Brochettes With Asian Glaze

• 1 tablespoon light soy sauce
• 1 tablespoon rice-wine vinegar
• 2 tablespoons sesame oil
• 1 teaspoon chili oil
• 1 teaspoon honey
• 24 large shrimp (about 1 pound)
• 2 tablespoons sesame seeds
• 1 lime, cut in wedges

1. Soak 12 8-inch wooden skewers in water.
2. Mix the soy sauce, vinegar, sesame oil, chili oil and honey together and set aside.
3. Preheat a grill.
4. Holding two skewers close together, thread each pair with four shrimp, taking care that the shrimp all lie in the same direction.
5. Brush with the soy sauce mixture.
6. Just before grilling, spread the sesame seeds on a plate and dip each skewer lightly into the seeds to coat the shrimp with seeds.
7. Grill the shrimp about two minutes on each side, just until they turn pink.
8. Serve as an appetizer with wedges of lime.

soy sauce, ricewine vinegar, sesame oil, chili oil, honey, shrimp, sesame seeds, lime

Taken from cooking.nytimes.com/recipes/4892 (may not work)