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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 soy sauce
1. 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.
2. 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.
3. Heat large nonstick skillet over medium-high heat. Add shrimp mixture and saute 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.
4. Wrap 1 snow pea lengthwise around each shrimp from head to tail. Secure with a toothpick. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Serve slightly chilled or at room temperature.