Pacific Roast Shrimp

2 Tbsp hoisin sauce
1 Tbsp dry sherry
1 clove garlic, minced
1 tsp grated gingerroot
1 tsp reduced-sodium soy sauce
1/8 tsp cracked black pepper
1 pound jumbo shrimp (15-18 count), peeled and deveined
Combine hoisin sauce, sherry, garlic, gingerroot, soy sauce, and pepper in a medium bowl. Add shrimp; toss to coat to coat. Transfer to a 2-qt rectangular baking dish. Bake in a 425º oven for 8-10 minutes or until shrimp are pink and opaque. Serve warm or chilled.
Makes 4 servings.

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