1lbfresh or frozen extra-large or jumbo shrimpthawed, peeled, and deveined
⅓cupsweet barbecue sauce
1tablespoonrice wine vinegar
1teaspoonSambal Oelek(Asian chili paste)
4headsbaby bok choycut in half lengthwise
⅛teaspoonground black pepper
¼red onionthinly sliced
Preheat oven to 425° F.
Place shrimp in a medium bowl.
In a measuring cup or small bowl, combine barbecue sauce, vinegar, ginger and sambal oelek. Pour half of the sauce over shrimp, tossing to coat. Reserve remaining sauce.
Arrange bok choy on the sheet pan. Brush with oil. Sprinkle with pepper. Arrange red onions around bok choy.
Bake 5 minutes. Remove pan from oven. Using tongs, arrange shrimp on top of bok choy and onions. Discard sauce. Return to oven. Bake 5 minutes more, or until shrimp is pink and opaque, and bok choy is lightly browned.
Drizzle remaining sauce over the shrimp and bok choy. Sprinkle with sesame seeds. Using tongs, transfer to plates and serve.