2 Tablespoons smooth peanut butter

2 teaspoons toasted sesame seed oil

4 Tablespoons soy sauce

1 Tablespoon molasses

2 tsp white vinegar

1/8 tsp garlic powder

1/8 tsp black pepper

Gently whisk the sesame seed oil into the peanut butter, then add and whisk after each addition.

Faux Hoisin Sauce (see above)

12-16 oz raw shrimp

Toasted Sesame Seed Oil

Sesame Seeds

Make the faux hoisin sauce following the steps above, set aside.

Peel and devein the shrimp.  Thawed frozen shrimp is fine.  Pat the shrimp dry and season with salt and pepper.

Heat the oil in a large saute pan over medium high heat. I didn’t measure, but probably a tablespoon is fine.  When the oil is shimmering, add the shrimp in a single layer.  Don’t overcrowd. If necessary, cook the shrimp in batches.   No need to stir, just let it cook for 1 minutes.

Turn the shrimp individually, using tongs.  Cook  two minutes more.

Give the sauce a final whisk and pour into the pan with the shrimp.  Heat together for two minutes, stirring gently.

Serve the shrimp over rice and sprinkle with sesame seeds.