Teriyaki Sauce: Add the soy, water, ginger, brown sugar and honey to a medium sized pot and bring to a boil. In a separate bowl mix together the cornstarch and water and whisk it into the boiling soy mixture until it becomes thick. Keep warm on low heat.

Grits: In a large pot on high heat add in the sesame oil and caramelize the leeks and garlic. Once brown add in the chicken stock and bring to a boil.

Once boiling stir in the farina and turn the heat down to a simmer while constantly stirring until the farina is cooked, about 25 minutes.

Finish the farina grits with butter, salt and pepper and keep warm.

Shrimp: Add the shrimp, citruses, and 2 tablespoons of sesame oil to a large bowl and mix. Marinate in the refrigerator for at least 20 minutes.

Season the shrimp with salt and pepper.

Next, add 1 tablespoons of sesame oil to a large sauté pan on high heat and in the shrimp and sauté until they are done, about 5 to 6 minutes.

Serve the shrimp over top of the grits and drizzle on the desired amount of teriyaki sauce and garnish with fresh herbs.