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For the Gochujang-Honey Glaze:
1 tbsp gochujang
2 tsp honey
2 tsp mirin
2 tsp soy sauce
1/2 tsp toasted sesame oil
1 small cloves garlic, minced
1/2 tsp fresh ginger
For the Shrimp:
1 lb peeled and deveined jumbo shrimp, weight after peeling
1/4 tsp Kosher salt
8 long wooden skewers, soaked at least 20 minutes
cooking spray
2 tbsp scallions, sliced thin on an angle
1 tsp sesame seeds
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