Take your raw shrimp and cut through the back of the shrimp (where is curves) to create a slit.
Coat broccoli, carrots and shallots with Ginger Teriyaki Char Crust and lightly coat with olive oil.
Heat a heavy gauged pan on the stove top with 1 Tablespoon of olive oil and saute veggies until they start to char and soften a bit. Add soy sauce to vegetables and remove from heat into a bowl or plate.
Pat the shrimp down with a paper towel. Coat with Ginger Teriyaki Char Crust, use the same pan (wipe clean if there is any liquid left in it). Add 1 Tablespoon of olive oil and 1 Tablespoon of butter.
Bring to medium/high heat. When the pan is nice and hot, add the Char Crust coated shrimp. Let sear for 2 minutes and flip. Shrimp should only take about 5 minutes to cook depending on the size of shrimp. Make sure the shrimp is no longer transparent.
Stir veggies in with the shrimp and serve on the rice. Optional: serve with chili paste hot sauce.