1/2 pound medium to large shrimp
2 tsp. Chinese 5-spice powder
Salt and pepper
1 T. olive oil
1 clove garlic, thinly sliced or pressed
1/4 cup dry white wine

Peel and devein the shrimp, leaving the tail and last section of shell on. Pat the shrimp dry with paper towels and lay them on a plate. Sprinkle with the 5-spice powder, salt and pepper and toss the shrimp to coat. Heat the oil in a medium nonstick skillet over medium-high heat. Add the shrimp and cook, stirring, until the shrimp curl and turn pink, 1-2 minutes. Add the garlic and cook for another 30 seconds, stirring constantly. Pour in the white wine and boil until the liquid is reduced by about half and the shrimp are opaque through, 1 minute longer. Transfer to warmed plates and serve.

Yield: 2 servings
Calories: 182
Fat: 6g