My blue moon has risen and I found a sesame shrimp recipe on allrecipes.com. I've deviated a little from the recipe and my additions are italicized below. If you want a little more sauce to pour over your rice, you might want to double, or triple the recipe.
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 teaspoons lemon juice
2 tablespoons sushi vinegar
2 tablespoons mirin
1/4 teaspoon garlic powder
1 dash lemon-pepper seasoning
1/2 pound medium shrimp, peeled and deveined
Hot cooked rice
1 tablespoon sesame seeds, toasted
I also added veggies (because I had them on hand):
pineapple chunks - optional
green onion for garnish
In a re-sealable plastic bag, combine the soy sauce, 1 tablespoon sesame oil, lemon juice, garlic powder and lemon-pepper; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. I doubled the recipe and let the shrimp soak overnight.
Drain and discard marinade. I cooked the veggies and shrimp IN the sauce. In a skillet, sauté shrimp in remaining sesame oil until shrimp turn pink, about 3 minutes. Serve with rice if desired. Sprinkle with sesame seeds.