Heat 2 tbsp of vegetable oil in a wok or a large heavy-bottomed pot or sauté pan over high heat.
Pat the shrimp dry, then add the shrimp to the pan and stir fry until pink and cooked through, 3-5 minutes.
With a slotted spoon, transfer the shrimp to a bowl and set aside.
Add the remaining 4 tbsp of oil to the pan. Add the broccoli, shallots and red peppers and cook until vegetables are slightly charred, and tender, 5-7 minutes. If they are sticking to the pan too much, add a splash of water, but keep the heat on high.
Return the shrimp to the pan and turn heat down to medium. Add 1 & 1/2 to 2 bottles of HIGH TIDE MAUI SAUCE and cook, stirring, until sauce is warmed through.
Serve over rice and top with green onions and sesame seeds.
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