I've actually mentioned this sauce/glaze in previous posts. I've used it as a sauce for chicken wings, fish, salad dressing, almost anything that you can glaze, if you can deal with just a touch of heat. I think the Missus really enjoyed it the most when used here:
I'm sure you know how to quickly saute shrimp, right? So, I don't think I really 
have to go over that. This glaze is super easy, the only items you may….or maybe you do have in your pantry is Kecap Manis and Sambal Olek. Not the Chinese/Vietnamese plastic bottled Sambal, but the stuff from Indonesia.
It's really easy stuff.
Indonesian Style Glaze/Sauce:
1/4 cup Kecap Manis
1/4 cup honey
1/4 cup ketchup
1/4 fresh squeezed lime juice
2 TB ginger juice
5 cloves of garlic grated/finely minced
2 Tb Sambal Olek
zest of 1 lime
dash of white pepper
– Combine all items, sample and adjust to your taste
The longer the sauce sits, the better it tastes, if left overnight it also gets a bit more spicy.
The shrimp we used for this is wild Mexican Shrimp from Catalina Offshore. We saute quickly in a neutral oil and add some coconut oil for a nice little hint of coconut flavor.
Shrimp:
2/3 lb 21-25 shrimp deveined with tail left on
1 shallot minced
2 Tb Shaoxing wine
dash of white pepper
5-6 Tb canola or grapeseed oil
1 Tb coconut oil
cilantro
sesame seeds
– Combine the first 4 items and let sit for 15 minutes
– Heat a pan over high heat
– Add oil
– Saute shrimp until just about cooked – do not overcook
– Remove from heat
– Add 1/2 cup of glaze and coat shrimp
– Arrange on plate and top with sesame seeds and cilantro
Easy to pull off, especially on a weeknight.