1 pound extra large shrimp-peeled, deveined, tail on (1 dozen)
2 teaspoons salt
3 tablespoons corn starch
3 tablespoons peanut oil or vegetable oil
12" non stick skillet
2 cups vegetable broth
1 cup pineapple juice
2 teaspoons oyster sauce
1 tablespoon soy sauce
1 1/2 tablespoons light brown sugar
½ teaspoon fresh, finely grated ginger
1/2 teaspoon fresh, minced garlic
1/4 teaspoon sesame oil
2 teaspoons rice vinegar
¼ teaspoon pepper flakes
Zest 1 lemon
1/2 teaspoon corn starch
Fresh chopped cilantro
Black sesame seeds
Place the shrimp in a bowl and toss with the salt for 1 minute. Fill the bowl with cold water and rinse. Rinse 2 more times to remove salt and residue. Pat dry with paper towel and place in the refrigerator.
Boil the vegetable broth and pineapple juice together in a small sauce pan until reduced to 1/2 cup. Let cool to room temp.
Place the remaining sauce ingredients in a small mixing bowl, add cooled vegetable/pineapple juice and whisk.
Place the shrimp in a bowl and toss with the cornstarch to coat. Heat the oil in the skillet over med-high. Once hot, add the shrimp and spread out evenly. Cook 2 minutes, occasionally move skillet, side to side to move shrimp around. After 2 minutes, turn each shrimp over and cook 1 more minute. Whisk the sauce and add. Toss or stir for 10-20 seconds to coat shrimp. Sauce will thicken. Remove from heat immediately and pour onto a serving dish.
Finish with cilantro, sesame seeds, ginger and lemon slices.