Hoisin-Glazed Grilled Shrimp

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Washington Post


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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 teaspoon low-sodium soy sauce

1 to 2 teaspoon toasted sesame oil

1/3 cup hoisin sauce

2 tablespoons ketchup

2 tablespoons white wine (or dry sherry)

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