2 ½ lb shrimp, peeled and deveined
2 Tbs sesame oil
2 Tbs coconut oil
1 c mirin
2 tsp turmeric
2 Tbs unsalted butter
In a sauté pan, heat sesame and coconut oils together. Add half of shrimp, seasoning with salt, and cook for a minute, then stir to flip shrimp.
Remove shrimp from pan, and sear the second half of the shrimp. Add the first half of shrimp back, with the mirin and the turmeric.
Turn heat up, cover with a lid, and steam for 2 minutes, until shrimp are pink.
Plate shrimp on to each plate, leaving sauce in the pan.
Return pan to medium heat, until simmering, then add butter and turn heat up, swirling the pan. When sauce comes together, pour over shrimp.