1 lb (455 g) large shrimp (16-20), peeled and deveined, with the tail
2 tbsp white sesame seeds
1 tbsp (15 ml) olive oil
1/4 cup (60 ml) honey
1 tbsp (15 ml) fish sauce (nuoc-nam)
1 tbsp curry powder
2 tsp (10 ml) sambal oelek
Wooden skewers, soaked in water for 30 minutes
With the rack in the middle position, preheat the oven to 450°F (225°C). Line a baking sheet with parchment paper.
Thread the shrimp onto the skewers, straightening them. Place on the prepared baking sheet. Bake for 5 to 7 minutes or until cooked through.
Meanwhile, in a small saucepan over medium-high heat, brown the sesame seeds in the oil. Add the honey, fish sauce, curry powder and sambal oelek. Bring to a boil and reduce the glaze for 5 minutes or until syrupy. Keep warm.
Brush the glaze on the shrimp while still hot and serve immediately.