To begin, make the hibachi sauce. Combine light soy sauce, honey, fresh squeezed lemon juice, sesame oil and a pinch of white pepper in a small bowl. Stir to combine. Set aside.

Clean and devein shrimp, or, if already cleaned, rinse and dry the raw shrimp and set aside.

Heat a cast iron or other large skillet over medium heat. Add the vegetable oil (or other neutral oil) to the hot pan, then the minced garlic. Cook for about a minute, until fragrant, but take care not to burn the garlic at all. Add the shrimp in a single layer to the hot skillet. Stir fry for about 2 minutes, until almost cooked through.

Add the traditional hibachi sauce into the skillet and cook for about 2 minutes, allowing the shrimp to finish and the sauce to cling to the shrimp. Add 1 tablespoon of butter to the pan and remove from heat, letting the butter melt into the sauce. Taste and adjust seasoning.

Top with sesame seeds, for garnish, and serve shrimp hibachi with Japanese Fried Rice or white rice, hibachi vegetables and homemade yum yum sauce.