This is a pretty good approximation of what honey-walnut shrimp taste like after I doctor them up (read: douse with chili sauce). What's particularly awesome about these shrimp, though, is the texture. They're sauteed until crisp and then glazed in their marinade.
You'll need (per person):
1/2 lb shrimp (about 15 pieces), peeled & deveined (remove the tail bit too)
2T fish sauce
1-2T chili garlic sauce (or chili sauce, + 1T minced garlic)
1T grapeseed oil
lime, to serve
Combine fish sauce, honey, and chili garlic sauce in a bowl. Marinate shrimp for about 30 minutes if you have time.
Drain shrimp, reserving marinade, and coat in cornstarch. The cornstarch will do an ooblecky thing with the marinade and turn the shrimp stiff and brown.
Heat oil in a (non stick or cast iron) skillet and fry shrimp on medium heat about 2 minutes per side. Remove.
Pour leftover marinade in the pan that had the shrimp (don't clean it out). Turn up heat if necessary so marinade bubbles and reduces by half.
Return shrimp to pan and toss to coat.
Serve with lime (and a sprinkle of cilantro if you want-- I meant to do this but forgot).