Shrimp With Asian Barbecue Sauce Americans are fired up about outdoor cooking: 80 percent of us own grills. And we're not waiting for the weekend. Yields: 4 - Presented by:
NUTRITIONAL INFORMATION - 1 serving: Calories 185; Carbohydrates 13g; Cholesterol 175mg; Fat 3g; Sodium 540mg
INGREDIENTS - Romaine lettuce leaves
- 1 1/4 pounds large shrimp, shelled
- 4 (10- to 12-inch) skewers
- 1/3 cup hoisin sauce
- 3 tablespoons ketchup
- 1 1/2 teaspoons grated peeled fresh ginger
- 1/4 teaspoon Chinese five-spice powder
- 2 tablespoons rice vinegar
- 2 tablespoons water
DIRECTIONS - 1. Lightly grease grill rack. Prepare outdoor grill for direct grilling over medium heat.
- 2. Arrange romaine on platter and set aside. Thread shrimp on skewers.
- 3. 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.
- 4. 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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