Cook rice according to package directions.
While rice is cooking, place Tangerine Hatch Chile Not Ketchup dipping sauce, hatch chiles, soy sauce, water and honey in a medium sauce pan.
Bring mixture to a boil and gently simmer until the sauce has reduced and has thickened slightly - about 5 minutes.
Meanwhile, bring a large saucepan filled with lightly salted water to boiling.
Add the shrimp to the boiling water.
Cook for 1 to 3 minutes or until the shrimp are pink and opaque.
Drain and rinse shrimp in a colander under cold running water.
Place shrimp in a clean bowl and pour 1/2 cup of the cooked sauce over them. Toss gently to coat.
Serve shrimp over a bed of hot rice and top with sliced green onions and sesame seeds.