- 20 uncooked large shrimp, peeled, deveined
- 1 tablespoon minced fresh ginger
- 2 teaspoons vegetable oil
- 1 large garlic clove, pressed
- 1/2 teaspoon Chinese five-spice powder
- 20 large snow peas, stringed
- 1 teaspoon oriental sesame oil
- 1/2 teaspoon sesame seeds, toasted
- 2 tablespoons reduced-sodium soy sauce
- 20 small wooden skewers or toothpicks
- Combine shrimp, ginger, vegetable oil, garlic and five-spice powder in medium bowl; toss to blend. Cover and refrigerate at least 1 hour and up to 4 hours.Bring medium pot of salted water to boil. Add snow peas; cook just until crisp-tender, about 45 seconds. Drain. Rinse with cold water. Drain; pat dry. Transfer to bowl. Drizzle sesame oil and sesame seeds over; toss to coat. Set aside.
- Heat large nonstick skillet over medium-high heat. Add shrimp mixture and sauté 3 minutes. Add soy sauce; stir until shrimp are just opaque in center and liquid evaporates, about 1 minute. Transfer to plate and cool completely.
- Wrap 1 snow pea lengthwise around each shrimp from head to tail. Secure with skewers. (Can be prepared 6 hours ahead. Cover and refrigerate.) Serve slightly chilled or at room temperature.