20 uncooked large shrimp, peeled, deveined

1 tablespoon fresh ginger, shredded with ginger grater

2 teaspoons vegetable oil

1 large garlic clove, smashed with meat pounder

½ teaspoon Chinese five-spice *

20 large snow peas, stringed

1 teaspoon oriental sesame oil

½ teaspoon sesame seeds, toasted

2 tablespoons soy sauce

20 small skewers or toothpicks

1. Combine shrimp, ginger, vegetable oil, garlic and Chinese five spice in a medium bowl; toss to blend.  Cover bowl with plastic and refrigerate for one hour and up to 4 hours.
2. Bring medium pot of salted water to a boil.  Add snow peas and cook until just crisp-tender, about 45 seconds.  Drain.  Rinse with cold water.  Drain; pat dry.  Transfer to a bowl.  Drizzle with sesame oil and sesame seeds over; toss to coat.  Set aside.
3. Heat large non-stick skillet over medium-high heat.  Add shrimp mixture and sauté for 2 minutes.  Add soy sauce; stir until shrimp are just opaque in center and liquid evaporates, about 1 minute.  Transfer to platter and allow to cool completely.
4. 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 chilled or at room temperature.

*Chinese five spice is available at Asian markets; it is a blend of ground anise, cinnamon, star anise, clove and ginger, and I adore it.

EQUIPMENT NEEDED:  Medium bowl            Plastic wrap          Sharp knife

Cutting board                 Measuring spoon      Medium saucepan   Bowl

Large skillet                   Heat resistant spatula                     Skewers

Platter