Pat Shrimp (1 pound) dry with a paper towel and set aside in a medium bowl.
Whisk together White Miso Paste (3 tablespoon), Unsalted Butter (3 tablespoon), Chili Paste (3 teaspoon), Brown Sugar (2 teaspoon), Fresh Ginger (2 teaspoon), Garlic (2 clove), and Rice Vinegar (1 1/2 teaspoon).
Toss shrimp with paste.
Heat a large skillet over medium-high heat and add Canola Oil (2 teaspoon). Once hot, add shrimp and cook in a single layer. Cook for about 2-2 1/2 minutes per side, until the paste starts to caramelize and stick to the shrimp.
Remove shrimp to a serving plate and garnish with Lime (to taste) and Fresh Cilantro (to taste) if desired. Serve immediately.