Asian-spiced Grilled Shrimp

1 pound colossal (about 12 per pound) shrimp, shells attached

5 tablespoons dry white wine

2 tablespoons sodium-reduced soy sauce

1 tablespoon Oriental sesame oil

1 tablespoons clover honey

1 tablespoon sesame seeds

1 tablespoon Chinese hot chili sauce

2 cloves garlic, peeled and minced or pushed through a garlic press

2 green onions, trimmed and finely chopped

ˆ¾ teaspoon grated fresh ginger

teaspoon Chinese five-spice powder

Peel and devein shrimp, leaving tails attached. Rinse under cold water, drain and reserve.

To a 1-gallon, reclosable plastic bag, add wine, soy sauce, sesame oil, honey, sesame seeds, Chinese hot chili sauce, garlic, green onions, ginger and 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.

While shrimp marinates, begin heating a gas grill, setting it at medium when hot. For a charcoal grill: Ignite about 6 quarts (2.5 pounds) charcoal. When the coals are hot, set up for a one-level, medium heat fire (so you can hold your hand about 5-inches above the coals for only 4 to 5 seconds).

Remove shrimp from marinade, discarding solids. Transfer marinade to a small saucepan, place over medium heat, bring to a low boil, reduce heat to low, and simmer about 5 minutes or until marinade becomes syrupy.

On a charcoal grill: Oil the grill rack well. Grill shrimp on the grill rack over coals about 3 minutes per side or until cooked through, brushing frequently with glaze.

On a gas grill: Oil the grill rack well. Grill shrimp on the grill rack over heat source, covered, and follow as directed for a charcoal grill.

Evenly divide cooked shrimp among serving plates and serve.

Serves four.

@Recipe nutrition:Nutrition values per serving: 215 calories (27.1 percent from fat), 6.5 g fat (1 g saturated fat), 9 g carbohydrate, 0 fiber, 25.6 g protein, 175 mg cholesterol, 518 mg sodium.

"The Complete Idiot's Guide to Grilling" by Don Mauer (2006 Alpha Books)