Teriyaki Shrimp

I was looking for a bbq-like recipe that I could make here at home. We live in a high-rise on the beach, and although we do have a sun-deck, we didn't want to mess with the grill. I saw some absolutely amazing Teriyaki Grilled Shrimp, and this is my grill-less version of that. This could even be a quick meal after work, if you do the prep (mix marinade and peel shrimp ahead of time, and marinate as soon as you get home).

Teriyaki Shrimp

1 lb. Raw Shrimp, Deveined and Peeled (I used 21-25 count)
1/4 c. Teriyaki Sauce
1/4 c. Soy Sauce (I recommend low sodium, although I didn't have any this time)
3 cloves Garlic, Minced
1/4 t. Ground Ginger
Dash of Red Pepper Flakes
Fresh Ground Black Pepper
Sesame Oil

In a measuring cup, combine Teriyaki Sauce, Soy Sauce, Garlic, Ginger, Pepper Flakes, and ground Pepper and mix well. Put peeled and deveined shrimp in a gallon size Ziploc, and add marinade. Roll bag to keep marinade concentrated near the shrimp. Marinate in fridge for 30 minutes, flip the bag at 15 minutes. Do not over-marinate, as the shrimp will start to cook in it. In a large frying pan, heat enough sesame oil to barely cover the bottom. Cook shrimp about 3 minutes on each side, or until cooked through. Do not overcook, as they will get tough. The sauce is a little salty, so discard after cooking.