Instructions: In a food processor, process the soy sauce, garlic, oil, honey, dry mustard, and ginger until the garlic and ginger are finely chopped and well combined, 1 to 2 minutes (Or chop the garlic and ginger very fine with a knife and then whisk all the ingredients together in a bowl.) Set the marinade aside, or cover and refrigerate for up to several weeks. Position the oven rack to the top level and heat the oven to 500 degrees.

Peel and devein shrimp. Dry the shrimp well with paper towels and set aside. Season the shrimp lightly with salt and pepper. Put them in a bowl with the marinade, tossing to coat thoroughly. Let them sit unrefrigerated, stirring once or twice. After 5 minutes, remove the shrimp (discard the marinade) and arrange them on a baking sheet, 1 inch apart. Put the pan in the oven toward the back; roast until the shrimp are cooked through and white throughout, 5 to 8 minutes Sprinkle with scallions and serve immediately.

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