Spicy Shrimp Wrapped in Snow Peas
Spicy Shrimp Wrapped in Snow Peas
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 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 saut