Place the shrimp in a large nonreactive bowl and add the teriyaki sauce. Stir to combine well and allow to marinate, refrigerated, for 20 minutes.

After 20 minutes, remove the shrimp from the refrigerator and strain in a colander set over a clean bowl. Reserve the teriyaki sauce and the shrimp separately.

Heat a large 12-inch skillet over medium-high heat and add 1 tablespoon of the peanut oil to the pan. Once the oil is hot, add the shrimp to the pan and sear for 1 minute. Using tongs, turn the shrimp over and sear for an additional minute on the other side. Remove the shrimp from the pan and place on a platter.

Add the remaining tablespoon of peanut oil to the pan along with the onion, red bell pepper, and carrot. Sauté, stirring frequently, until the onion is soft and lightly caramelized, about 3 to 4 minutes.

Return the shrimp to the pan, along with the reserved teriyaki sauce, and increase the heat to high.

Continue to cook and reduce the teriyaki sauce with the shrimp and vegetables, stirring often, until the sauce is thick and glazes the shrimp, about 4 to 5 minutes.

Add the chopped cilantro to the pan and toss to blend. Serve the shrimp with steamed white rice.

Homemade Teriyaki Sauce

Place all of the ingredients in a blender and process on low for 1 minute, until the ingredients are well incorporated.

Use immediately or store in an airtight container in the refrigerator for up to 3 days.

Yield: about 1 cup