Fire up the grill for this tangy shrimp dish that cooks in a flash.
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
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.
(based on individual servings)
Total Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 175 mg
Sodium: 540 mg
Carbohydrates: 13 g
Fiber: 1 g
Protein: 25 g
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