Prep 10 mins
Cook 10 mins
Sounds really good. I think the sauce would be good on grilled scallops, chicken breasts, or even pork chops. From http://lifestyle.msn.com .
- romaine lettuce leaf (optional)
- 1 1⁄4 lbs large shrimp, shelled
- 4 skewers, 10-12 inches (may need more if using smaller shrimp)
Asian Barbecue Sauce
- 1⁄3 cup hoisin sauce
- 3 tablespoons ketchup
- 1 1⁄2 teaspoons fresh ginger, grated and peeled
- 1⁄4 teaspoon Chinese five spice powder
- 2 tablespoons rice vinegar
- 2 tablespoons water
- If using wooden skewers, soak in water for 15-20 minutes before using to prevent from burning.
- Lightly grease grill rack. Prepare outdoor grill for direct grilling over medium heat.
- Arrange romaine on platter and set aside.
- Thread shrimp on skewers.
- In small bowl, stir hoisin sauce, ketchup, ginger, five-spice powder, and 1 tablespoon vinegar to make Asian barbecue sauce.
- Remove 1/4 cup barbecue sauce to a ramekin; stir in water and remaining 1 tablespoon vinegar and set aside ramekin to use as dipping sauce.
- Brush shrimp with some barbecue sauce from bowl.
- Place shrimp on hot grill rack and cook 2 minutes.
- Brush with some sauce; turn and brush with remaining sauce and grill 1 to 2 minutes longer or until shrimp turn opaque throughout.
- Serve shrimp on skewers over romaine with reserved dipping sauce.