Grilled Shrimp with Asian Barbecue Sauce

Grilled Shrimp with Asian Barbecue Sauce

• Romaine lettuce leaves
• 1 ¼ lbs / 550 gr large shrimps, shelled and deveined with tail part of shell left on
• 4 (10- to 12-inches)/ (20cm – 30-cm) wooden skewers
• 1/3 cup / 80 ml hoisin sauce
• 3 tbs ketchup
• 1 ½ tsp grated fresh ginger
• ¼ tsp Chinese five-spice powder
• 2 tbs rice vinegar
• 2 tbs water

In a small bowl, stir hoisin sauce, ketchup, ginger, five-spice powder, and 1 tbs vinegar to make Asian barbecue sauce.  Remove ¼ cup barbecue sauce and stir in the water and the remaining 1 tbs vinegar. Reserve to use as dipping sauce. Brush shrimp with some of barbecue sauce from bowl. Place shrimp on hot grill rack and cook for 2 minutes. Brush with more sauce; turn and brush other side with

Tip: soak skewers in hot water for at least 20 minutes to prevent them from charring.

Servings: 4

Preparation time: 20 min.

Cooking time: 5 min.

Watch the video:

Grilled Shrimp with Asian Barbecue Sauce from TheBasicCookBook.Com on Vimeo.

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