Spicy Shrimp wrapped in Snow Peas

SPICY SHRIMP WRAPPED IN SNOW PEAS

Asian flavors accent this do-ahead appetizer.

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 saut� 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.

Per Shrimp: calories, 40; total fat, 1g; saturated fat, 0.5g; cholesterol, 43mg.

Makes 20.

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