Add the soy sauce, chives, honey, curry powder and garlic to a small pot. Heat over low heat just to a simmer. Remove from the heat and chill in an ice bath.
Combine the cooled marinade and the shrimp in a large bowl and toss to coat. Cover and let marinate for at least 10 minutes or up to 1 hour.
Strain the shrimp and discard the marinade. Heat a large skillet over high heat. Once the skillet is super-hot, add the canola oil and then the shrimp; cook until the shrimp are pink and nicely-browned at the edges, 2 to 3 minutes per side.
Transfer the shrimp to a serving dish and garnish with cilantro if desired. Serve immediately.
Recipe courtesy of Daphne Brogdon