These shrimp are a snap to make. The recipe uses two flavor boosters: a dusting of five-spice powder and hoisin sauce, which provides the base for a delicious glaze. Extra-large or jumbo shrimp make this a finger food. The larger shrimp are also easier to grill.
- 1 1/4 to 1 1/2 pounds extra-large or jumbo shrimp, enough for at least 4 shrimp per serving, peeled and deveined
- 1/2 to 1 teaspoon five-spice powder
- 1 to 2 teaspoons low-sodium soy sauce
- 1 to 2 teaspoons toasted sesame oil
- 1/3 cup hoisin sauce
- 2 tablespoons ketchup
- 2 tablespoons white wine (or dry sherry)
Preheat the grill.
Lay the shrimp on a rimmed baking sheet. Sprinkle with the five-spice powder, soy sauce and sesame oil. Toss the shrimp to coat evenly.
In a separate small bowl, combine the hoisin sauce, ketchup and white wine or sherry to make a glaze. Have a basting brush ready.
When the grill is hot, place each shrimp directly over the heat. Cook until the shrimp are done on the first side, about 2 to 3 minutes. Turn the shrimp over and brush the cooked side with the glaze. Cover the grill, wait 2 to 3 minutes and then check the shrimp. If the shrimp are cooked through, turn them over and brush with the glaze. Cover and cook for 1 minute, or until thoroughly cooked. Transfer the shrimp from the grill to cool slightly. Serve immediately or cover and refrigerate until ready to serve.
Adapted from former Food section recipe editor Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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