Shrimp with Asian Barbecue Sauce

By barbell

If using wooden or bamboo skewers, make sure to soak them in water at least 15 minutes before using.

Ingredients

• Romaine lettuce leaves
• 1.25 pound(s) large shrimp, shelled and deveined with tail part of shell left on if you like
• 4 (10- to 12-inch ) skewers
• .333 cup(s) hoisin sauce
• 3 tablespoon(s) ketchup
• 1.5 teaspoon(s) grated peeled fresh ginger
• .25 teaspoon(s) Chinese five-spice powder
• 2 tablespoon(s) rice vinegar
• 2 tablespoon(s) water

Details

Servings 1
Preparation time 15mins
Cooking time 18mins
Adapted from delish.com

Preparation

Step 1

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 ramekin; stir in water and remaining 1 tablespoon vinegar and reserve 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.