1 pound shrimp
20 wooden skewers, soaked in water 30 minutes
1/2 cup soy sauce, plus 2 tablespoons
1/4 cup sake
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 shallots, finely diced
2 cloves garlic, minced
1 (28-ounce) can whole, peeled tomatoes, drained and hand-crushed
1/4 cup hoisin sauce
2 tablespoons rice vinegar
1 tablespoon red chili paste (recommended: Srirachi Hot Chili Sauce)
1/4 cup brown sugar
1/2 teaspoon chili powder
2 avocados, peeled and sliced, for garnish
2 scallions, sliced thin, for garnish
Lime wedges, for garnish
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