>char siu shrimp

A decent New York Times article (yes! shichimi togarashi) seemed to dump on the "ah-so" sauce.
It so happens that my #1 party hit - the kind which unfailingly elicits recipe requests- is barbecued char siu shrimp. I am always tempted to exaggerate my effort in making the dish.
Okay, skewering the little guys takes some time. But marinating them - a snap. Char siu sauce, meant mainly for pork, comes bottled or in powder form. You can marinate for a couple of hours or overnight. You may or may not skin the shrimp. Skewer, deliver to the grill, and watch them fly off the platter.