A quick and easy appetizer
Defrost the shrimp overnight in the refrigerator or by running cold water over them. Remove the shells and tails.
Place the shrimp in a non-stick saute pan and add the sweet and sour sauce and pepper. Cook over medium heat, turning the shrimp in the sauce, for about 5 minutes.
Remove the cooked shrimp to a platter, add a toothpick for serving, and sprinkle with sesame seeds. Serve warm or cold. Store in the refrigerator.
Make sure to remove shells and tails before cooking. These are sticky and easier to eat by just picking up with the toothpick. I used frozen, de-veined, pre-cooked shrimp. Since they were already cooked, I sauteed only long enough for the sauce to coat the shrimp. If you use raw shrimp, cook in the sauce until the shrimp turn pink. I used 1/2 jar of LaChoy brand of sweet and sour sauce, but any type is fine for this simple and quick appetizer. I estimate that 5 shrimp is 1 WW point because of the brand of sauce I used.