GRILLED SHRIMP WITH ASIAN BARBECUE SAUCE

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Good news! We are finally getting ready to shoot some new video tutorials! I´m so happy that words really can´t describe it. What it means is that I get to sample amazing food all day long! We are starting with BBQ. Why? Well – because we are in the process of creating our first App for the iPhone and the iPad and so we thought that BBQ would be a great thing to start with (plus that Volli just loves to barbecue and believe me – there are no limits as to what he´ll put on his grill). So – exciting times ahead and if you have any preferences than please share. In the meanwhile I have to run to the store to get some of the ingredients.

Below is kind of a warm-up-recipe. We did this last year and it´s still one of my all time favorite appetizers. Easy, tasty and simple to make – just watch the tutorial below.

xxx Thora

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:

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