Shrimp on the barbie...the Asian barbie that is

I guess that would mean it was shrimp on the habachi? Or we could just pretend that the one of the Asian cultures invaded Australia and threw their own twist onto the 'shrimp on the barbie' theme. Anyway you want to look at it or whatever stories you want to tell about it while cooking, it comes out about the same way ->

A) These are shrimp - cook them quickly over high heat, just until they turn pink - if they curl up to much they are well done and will be rubbery
B) Total time from fridge to table including lighting the grill and letting it heat up will be 30-35 minutes - plan accordingly shrimp don't have much patience they are terrible waiters especially when they are near heat.
C) Feel free, as always, to hate my idea and substitute your own - whatever you do be sure to ENJOY! :)

1/4 cup honey
1 tablespoon wasabi powder
1/8 teaspoon dried, ginger powder
1/8 teaspoon Chinese 5 spice powder
1/4 teaspoon dried basil
1/4 cup olive oil
2 pounds extra large shrimp (~21 count/pound)
2 tablespoons sesame seeds (white or black), toasted

1. Whisk honey, oil and spices together in bowl. Drop shrimp in, toss to coat, set aside while prepping the fire.
2. Heat your grill to medium high heat (we use a charcoal grill so this process takes about 15-20 minutes)
3. Lightly toast sesame seeds on a sheet in the toaster over.
4. When fire is ready, skewer the shrimp. Spray some Pam on the grill. Place skewers on the grill. Cook about 2 minutes. Using tongs AND an oven mitt flip skewers and cook 1 minute more. The flesh should be all pink but you don't want the shrimp to curl to tightly then they are over done. When shrimp is pink all over remove skewers from fire.
5. Sprinkle sesame seeds over the top and serve!

These shrimp go great on top of a salad, inside a sandwich, as a topping on a homemade pizza or even grill up some corn on the cob and serve them together. Grilled pineapple rings would also be a perfect accompaniment or dessert afterwards!