Shrimp With Asian Barbecue Sauce

Name: Shrimp With Asian Barbecue Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: romaine lettuce leaf (optional); 1 1/4 lbs large shrimp, shelled; 4 skewers, 10-12 inches (may need more if using smaller shrimp); 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

Submitted by Tee Lee

"Sounds really good. I think the sauce would be good on grilled scallops, chicken breasts, or even pork chops. From http://lifestyle.msn.com ."

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Ready In:: 20mins
Ingredients:: 9
Serves:: 4

ingredients

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

directions

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.

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RECIPE SUBMITTED BY

Tee Lee

After graduating from college in spring of 2007, I am now working as a Traffic Engineer. Now that I have free time instead of homework, I've been trying all sorts of new recipes that are more involved. I am always trying to get healthy food into my husband and 7-year old step-son. I am slowly wearing on them, both of them will finally eat vegetables with every dinner. Both of them like helping in the kitchen, especially on mini pizza nights! We have a 4-year old male lab/golden retriever mix and when the two "boys" get going, look out! I participated in my in-law's family Christmas party this year by bringing almond roca. It was a huge hit and everyone wants it again next get-together! I will definately bring it again, but I don't want to give the recipe out to them because it is so easy and I like them thinking I worked by butt off!! A cooking tragedy I once had in high school: I was making some pesto for my mom and I to have with lunch. At the time, I didn't know the difference between a clove and a bulb of garlic and I ended up putting about half a bulb of garlic in the recipe then stopped because I though "two whole bulbs would be a lot"... the recipe read 2 cloves ... Needless to say, we had bad breath for days and I never forgot what a clove was!! I haven't tried all of my posted recipes, but if I posted them I thought they sounded good and figured I should give someone else the chance to try them before I get to them. <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">

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