Thread shrimp onto skewers and place in a shallow dish. Pour 1/2 cup soy sauce, sake
, and 2 tablespoons oil over the shrimp and season them with salt and pepper. Set aside and let them marinate while you make the barbecue sauce
Heat 3 tablespoons oil in a large saute pan over medium-high heat. Add shallots
and garlic and cook for 1 minute. Stir in tomatoes and season with salt and pepper. Add 2 tablespoons soy sauce, hoisin sauce
, vinegar, chili paste, sugar, and chili powder. Cook until the mixture has thickened, about 10 to 15 minutes. Use an immersion blender
to break the tomatoes up into a chunky sauce.
Heat a grill or a grill pan
and cook the shrimp
about 3 minutes per side. To serve, spread some barbecue sauce onto a large platter and place the grilled shrimp skewers on top of that. Garnish with avocado, scallions, and lime
wedges. Serve extra barbecue sauce on the side.