Instructions: In a small skillet over medium heat, toast sesame seeds until browned, 1 to 3 minutes. (Do not add oil to the skillet.)

In a shallow dish, combine 1 tablespoon toasted sesame seeds, the soy sauce, the sesame oil, and the vinegar. Thread 3 shrimp onto each skewer, piercing each head and tail, and place in marinade. Turn to coat, and refrigerate for 10 minutes.

Spread remaining 2 tablespoons toasted sesame seeds on a plate. Transfer the skewers to the plate, and coat with sesame seeds. Heat a cast-iron skillet over medium-high heat, and sear skewered shrimp until opaque, 2 to 3 minutes per side.

Pour remaining marinade over shrimp, and cook until marinade thickens. Place skewers on a plate, and drizzle with sauce. Serve warm or at room temperature.

Serve the shrimp atop steamed white rice garnished with strips of vitamin-rich nori.

This recipe yields 4 servings.

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