2 pounds cooked, peeled shrimp
1 tsp. soy sauce
1 Tbs. honey
1 tsp. peanut oil
1/2 cup sesame seeds
2 Tbs. peeled and coarsely chopped fresh ginger
1/2 cup rice wine vinegar
1/2 cup sugar
1/4 tsp. dried red chili flakes
2 tsp. fish sauce
1 Tbs. chopped fresh cilantro
Salt and freshly ground pepper, to taste
In a large bowl, whisk together the soy sauce, honey and peanut oil.
Add the shrimp and toss to coat. Cover and refrigerate until ready to serve.
In a small dry saucepan over medium heat, toast the sesame seeds, stirring often, until golden and fragrant, 1 to 2 minutes.
Immediately add the ginger, vinegar, sugar, chili flakes and fish sauce. Bring to a boil, while stirring, and cook the mixture just until the sugar dissolves, about 1 minute.
Cool slightly, transfer to a blender and process until smooth.
Transfer the sauce to a small bowl, stir in the cilantro, and season with salt and pepper. Cover and refrigerate until ready to serve.
To serve, arrange the shrimp on a chilled platter and place the bowl of toasted sesame-ginger sauce alongside for dipping.