Recipe: Hoisin-Glazed Grilled Shrimp

HOISIN-GLAZED GRILLED SHRIMP

"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."

1 1/4 to 1 1/2 pounds of 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 or light 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, then cover and refrigerate until ready to serve.

*Extra-large or even jumbo shrimp should be used in the recipe so the shrimp can be a finger food. The larger shrimp are also easier to grill.

**Five-spice powder contains cinnamon, star anise, anise seed, ginger and cloves.

Makes 4 servings
Source: Bonnie Benwick, Stephanie Witt Sedgwick to the The Washington Post, July 2005