Welcome back to Cooking with the Kwans. Today the Kwan boys are sharing their sinfully succulent “Grilled Five Spice Shrimp.” If you missed the first episode, check out our Chinese Grilled BBQ Chicken Wings, too!

The quick marinade seeps into the shrimp and mixes with their natural sweet flavor to unleash a taste that’s just perfect for any backyard gathering.

“Go for a little beer or wine or something like that, it’s excellent,” our dad says during the video. “It’s like you live in heaven.”

If you’d like a wine pairing — we’d suggest Kim Crawford’s Sauvignon Blanc from New Zealand. Some of the fruity notes from the wine will accentuate the natural sweetness of the shrimp while bringing forth the fullness of the five spice seasoning as well.

Here’s the recipe we came up with — remember, our dad likes to “use [his] eyeball” for measurement:

The Kwans’ Grilled Five Spice Shrimp

5 lbs. (80 ct.) shrimp (literally for our whole neighborhood)
Juice of two lemons
1 jalapeño — diced, seeds and all
2 1/2 T. of dad’s “roasted salt mix” — you may combine kosher salt and Chinese five spice powder.
1 tsp to 1 Tbs sugar

Combine the ingredients in that order… marinate for a couple hours in the fridge… skewer… then grill over medium heat for 1-2 minutes a side. The shells will turn opaque and the shrimp will turn white… that means they’re done. Peel them. Eat them. Love them.

Thanks again for “Cooking with the Kwans!”