Start by peeling and deveining the shrimp. Leave the tails on if you want to eat with your hands or you just like how they look like that.
Next, cut the woody bottom part of the asparagus
Peel the garlic
Cut the lime into wedges so it’s easier to squeeze
Then, in a cup we add the juice of a lime, 2 tablespoons of sake, 2 tablespoons of mirin, 3 tablespoons of sriracha, 2 tablespoons of soy sauce, 2 tablespoons of vinegar and 2 tablespoons of honey. We mix everything until evenly combined
In a preheated pan at medium heat we add olive oil and the shrimp. We cook them for 2 minutes on each side and in two batches. Then we set them aside on a plate.
Now, in the same pan, we add 1 tablespoon of olive oil and the crushed garlic. Cook for 30 seconds
Then add a splash of sake to deglaze the pan. Cook for 1 minute or until the alcohol evaporates
Next add the sauce mixture and cook for 4 minutes.
While this is happening, mix 1/2 cup of water and 1 teaspoon of cornstarch in a bowl and add it to the sauce, to help thicken it. Cook for another 2 minutes or until the sauce is thick.
Once the sauce is ready, add the shrimp and the sesame seeds. Stir and cook for 1 minute or until the shrimp are well glazed with the sauce. Set aside at this point.
Then, in another preheated pan at high heat add olive oil, the asparagus, salt and pepper. Cook for 3 minutes while stirring from time to time
Chop some green onions and sprinkle over the shrimp. Serve alongside the asparagus and some lime wedges