and here it is. Hope to have it soon. 
Sweet Soy Shrimp
1 1/2 lbs. extra-large shrimp, peeled and deveined
2 TB. sugar
1 1/2 tsp. Chinese 5-Spice
1 tsp. ground black pepper
1/3 cup soy sauce
3 TB. Chinese Rice Wine or dry Sherry
3 TB. honey
2 TB. Asian (dark) sesame oil
1. Rinse the shrimp under cold running water, then blot then dry with paper towels. Place the shrimp in a nonreactive mixing bowl, add the sugar, five-spice powder and pepper and stir to coat evenly. Add the soy sauce, rice wine, honey, sesame oil and white part of scallion and stir to mix. Let the shrimp marinate in the refrigerator, covered, for 1 to 2 hours.
2. Place a strainer over a heavy saucepan and drain the shrimp marinade into it Discard the white scallion. Let the marinade come to a boil over high heat, then boil until thick and syrupy, 3 to 5 minutes.
3. Grill until just cooked through. When done the shrimp will turn pinkish white and will feel firm to the touch. Baste each side of the shrimp once with some of the boiled marinade.
4. Transfer the shrimp to a platter or plate and drizzle the remaining boiled marinade over them. Sprinkle the sesame seeds and green scallion on top and serve at once. Serves 4 as main course.
Source: Raichlen's Indoor Grilling
Sweet Soy Shrimp
1 1/2 lbs. extra-large shrimp, peeled and deveined
2 TB. sugar
1 1/2 tsp. Chinese 5-Spice
1 tsp. ground black pepper
1/3 cup soy sauce
3 TB. Chinese Rice Wine or dry Sherry
3 TB. honey
2 TB. Asian (dark) sesame oil
1. Rinse the shrimp under cold running water, then blot then dry with paper towels. Place the shrimp in a nonreactive mixing bowl, add the sugar, five-spice powder and pepper and stir to coat evenly. Add the soy sauce, rice wine, honey, sesame oil and white part of scallion and stir to mix. Let the shrimp marinate in the refrigerator, covered, for 1 to 2 hours.
2. Place a strainer over a heavy saucepan and drain the shrimp marinade into it Discard the white scallion. Let the marinade come to a boil over high heat, then boil until thick and syrupy, 3 to 5 minutes.
3. Grill until just cooked through. When done the shrimp will turn pinkish white and will feel firm to the touch. Baste each side of the shrimp once with some of the boiled marinade.
4. Transfer the shrimp to a platter or plate and drizzle the remaining boiled marinade over them. Sprinkle the sesame seeds and green scallion on top and serve at once. Serves 4 as main course.
Source: Raichlen's Indoor Grilling