Mix orange juice, sugar, water, ginger, red pepper flakes, rice wine & aji-mirin. Simmer slowly in a sauce pan. Add corn starch dissolved in 2 T water and simmer till thickened.

De-vain shrimp and place on skewers. Cook slowly in an appropriate skillet. When completed cooking add orange sauce. Simmer and baste over skewers for 3-5 minutes. Serve with steamed rice.