• 1½ pounds jumbo shrimp, peeled and deveined (see box)
• 5 tablespoons Asian (dark) sesame oil
• 3 tablespoons rice wine, sake, or dry sherry
• 3 tablespoons soy sauce
• 4½ teaspoons honey
• 4½ teaspoons sesame seeds
• 1 tablespoon Thai sweet chile sauce (optional; see Note)
• ½ teaspoon Chinese five-spice powder
• 2 cloves garlic, peeled and crushed with the side of a cleaver
• 2 slices (¼ inch thick) peeled fresh ginger
• 2 scallions, trimmed, white part flattened with the side of a cleaver, green part finely chopped and set aside for garnish
• Lime wedges, for serving

Advance Preparation

• minutes to 1 hour for marinating the shrimp

1. Rinse the shrimp under cold running water, then drain them and blot dry with paper towels.

2. Combine 3 tablespoons of the sesame oil, the rice wine, soy sauce, honey, sesame seeds, chile sauce (if using), and five-spice powder in a large bowl and whisk to blend. Stir in the garlic, ginger, scallion whites, and shrimp and toss to coat, then cover and let marinate, in the refrigerator, for 30 minutes to 1 hour.

3. Using a slotted spoon, transfer the shrimp from the marinade to a bowl and toss it with the remaining 2 tablespoons of sesame oil. Pour the marinade into a saucepan. Using the slotted spoon, remove and discard the garlic, ginger, and scallion whites. Bring the marinade to a boil over medium-high heat and cook, uncovered, until it is a thick, syrupy glaze, about 3 minutes. Remove the glaze from the heat and set aside.

4. Set up the grill for direct grilling and preheat to high.

5. When ready to cook, brush and oil the grill grate. Arrange the shrimp on the hot grate and grill, turning with tongs, until nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush the shrimp with the glaze as they cook.

6. Transfer the shrimp to serving plates or a platter, sprinkle the scallion greens on top, and serve with lime wedges.