Sesame roasted shrimp sticks with zippy apricot dipping sauce

Sauce
Mustard, dry English	1+ tablespoon
Water	1 tablespoon
Apricot jam*	¾ cup
Ginger, peeled, minced	1 tablespoon
Green onions, very thinly sliced	2 small
Rice vinegar, unseasoned	2 tablespoons
Shrimp
Egg white	1
Salt	½ teaspoon
Chinese five-spice	½ teaspoon
Sesame oil	1 tablespoon
Sesame seeds, 3 parts white to 1 part black	3 tablespoons
Shrimp, large, peeled, deveined, remove tails	1 pound
Bamboo skewers, soaked in water 1 hour	16 to 20

1. In a small bowl, mix the mustard and water; let sit for 5 minutes. 
2. Stir in the remaining sauce ingredients until well mixed. 
3. Preheat the oven to 475°F. 
4. In a medium bowl, whisk the egg white, salt, five-spice, and sesame oil. 
5. Put the sesame seeds in a small bowl. 
6. Lightly oil a baking sheet, or spray with vegetable-oil cooking spray. 
7. Drop shrimp in the egg white mixture, and toss to coat. 
8. Skewer a shrimp, curled into a circle, on the tip of the skewer, so that it looks like a shrimp “lollipop”. 
9. Sprinkle each side of the shrimp with sesame seeds, and sit aside on the prepared baking sheet. 
10. Repeat with remaining shrimp, spaced on the baking sheet so they are not touching. 
11. Roast the shrimp for about 5 minutes, or until just cooked through and pink. 
12. Serve the shrimp skewers on a platter and the sauce in a small bowl with a tiny spoon for drizzling, or plate them with a small puddle of sauce. 

Recipe from Kathy Casey’s Northwest Table.

*I could only find apricot preserves on the shelf of my local grocer, so I opted for an apricot-chili jam.