INGREDIENTS
Romaine lettuce leaves
1 1/4 lb. large shrimp
4 skewers
1/3 cup hoisin sauce
3 TBSP ketchup
1 1/2 tsp. grated peeled fresh ginger
1/4 tsp. Chinese five-spice powder
2 TBSP rice vinegar
2 TBSP water
DIRECTIONS
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 TBSP vinegar to make Asian barbecue sauce.
Remove 1/4 cup barbecue sauce to ramekin; stir in water and remaining 1 TBSP vinegar and reserve 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.
Serve.
