Heat the soy sauce or tamari in a small saucepan over medium heat; add the sugar and stir until it dissolves. Set aside.

Rinse the shrimp and pat dry.

Heat the oil in a large sauté pan or wok over high heat until it shimmers. Add the shrimp all at once. Toss the shrimp by pulling the pan toward you with a sudden jerk; that gets the shrimp to jump out of the pan; or stir them with a pair of long chopsticks or a wooden spoon.

Cook for 3 to 4 minutes, until the shrimp begin to turn pink. Use a large slotted spoon to transfer the shrimp to a plate.

Use paper towels to wipe the oil out of the pan. Return the heat to high and add the soy sauce-sugar mixture. Allow the mixture to boil for about 3 minutes or until it has reduced by half.

Return the shrimp to the pan. Sprinkle the sesame seeds over the shrimp and stir to coat the shrimp in the sauce for about 1 minute, until the shiny glaze is evenly distributed. Serve immediately. Makes 4 to 6 servings.

Note: To toast sesame seeds, spread out evenly on a baking sheet and bake in a 350 F oven for 15 minutes.

PER SERVING (based on 6): Calories 149 (30% fat) Fat 5 g (1 g sat) Cholesterol 64 mg Sodium 951 mg Fiber 1 g Carbohydrates 14 g Protein 12 g

SOURCE: The Washington Post/Adapted from Simply Shrimp