20 uncooked large shrimp, peeled
1 T minced fresh ginger
2 t oil
1 large garlic clove, pressed
½ t Chinese five-spice powder
20 large snow peas, stringed
1 t oriental sesame oil
½ t sesame seeds, toasted
2 T 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 mixture 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 peas to bowl. Drizzle sesame oil and sesame seeds over, tow 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 & refrigerate.) Serve chilled or at room temperature. Makes 20.