Peel and devein shrimp, leaving tail intact. Wash under cold water and drain very well.In a bowl, combine thai sauce, soy sauce, sesame oil, sugar, and pepper. Stir until sugar is dissolved. Set aside.In a skillet over high heat, heat canola oil. Add shrimps and cook, stirring regularly, for about 2 to3 minutes or until just until color changes to pink. Add thai sauce mixture and continue to cook for another 2 to 3 minutes or until sauce is reduced, stirring regularly to coat shrimps with sauce.

Remove from pan and garnish with green onions. Serve hot.