Another fabulous meal for dinner last night that I had to share!
1 lb. of shrimp (see note)
garlic salt (or garlic powder, if you have it, which I didn't)
rice wine vinegar
teriaki sauce (optional)
Place shrimp in a ziploc or container with a lid and sprinkle liberally with garlic salt/powder, stirring to coat. Add a few tablespoons each of sesame oil and rice wine vinegar. If desired, add a small amount of teriaki sauce. Stir again to coat and refrigerate for half an hour or so.
Pre-heat a large pan over medium-high heat. Place shrimp in the pan in an even layer, reserving the marinade. Cook on one side until pink, then flip shrimp over. Once shrimp are mostly pink on side 2, pour marinade over shrimp and toss together. Serve over rice.
*Note about the shrimp: I used de-veined 10-20's with the shell still on, so this is what I recommend. But this should be just as good with any other kind/size of shrimp you want, so long as they're not precooked "cocktail" shrimp. If you prefer not to get your hands dirty, use already peeled shrimp, but you'll be missing out on the fun ;)