Asian-Spiced Grilled Shrimp Appetizer

1 pound colossal (12-count) shrimp, in the shell5 tablespoons dry white wine3 tablespoons reduced-sodium soy sauce1 tablespoon Oriental sesame oil (see note)1 1/2 tablespoons clover honey1 tablespoon Chinese hot chili sauce2 cloves garlic, minced2 green onions, trimmed and finely chopped 3/4 teaspoon grated fresh ginger 1/2 teaspoon Chinese five-spice powder (see note)Peel and devein shrimp, leaving tails attached. Rinse under cold running water and set aside.To a 1-gallon, re-sealable plastic bag, add wine, soy sauce, sesame oil, honey, Chinese hot chili sauce, garlic, green onions, ginger, and Chinese five-spice powder. Seal the bag and shake until combined. Add shrimp, push out air, seal the bag, and refrigerate at least 30 minutes or up to 2 hours.Heat a charcoal or gas grill to medium heat.Remove shrimp from marinade; strain marinade, discarding solids. Transfer marinade to a small saucepan, place over medium heat, bring to a low boil, reduce heat to low, and simmer at least 5 minutes until marinade becomes syrupy.Oil the grill rack well and grill shrimp 3 or 4 minutes per side until cooked through, brushing frequently with glaze. Divide shrimp evenly among serving plates and serve.Serves four as an appetizer.Cook's notes: Look for sesame oil and Chinese chili sauce in the Asian aisle at major supermarkets.Nutrition values per serving: 210 calories (23 percent from fat), 5.4 g fat (0.9 g saturated fat), 9.6 g carbohydrate, 0 fiber, 25.6 g protein, 175 mg cholesterol, 750 mg sodium.