• 2 tablespoons soy sauce
• 3 tablespoons lime juice
• 2 tablespoons brown sugar
• 2 tablespoons canola oil
• 1 teaspoon chili sauce
• 1 1/2 tablespoons finely minced ginger
• 1 clove garlic , finely minced
• 1/4 cup basil chiffonade (cut into thin strips)
• 2 pounds large shrimp , shelled and deveined
• 12 cups chicken broth   or water
• 2 teaspoons crushed coriander seeds
• 1-to-2-inch piece ginger , peeled and thinly sliced
• 4 shallots , peeled and sliced
• 1 carrot , peeled and sliced

Combine the soy sauce, lime juice, brown sugar, canola oil, chili sauce, 1 ½ tablespoons ginger, garlic and basil; set aside.

In a medium saucepan, combine broth, coriander, ginger, shallots, and carrots. Bring to a boil and simmer 3 to 4 minutes. Return stock to a boil and add shrimp. Cook 1 minute, stirring constantly until shrimp are cooked (should not be translucent when pierced with a knife).

Drain shrimp in a colander. Transfer to a large bowl filled with ice and water, and cool 1 minute. Drain and refrigerate until ready to use. Serve with ponzu sauce on the side.