The Suburbs
Kindle 3G Wireless Reading Device, Free 3G + Wi-Fi, 6" Display, Graphite, 3G Works Globally - Latest Generation
Dexter: The Fourth Season
The Girl with the Dragon Tattoo
Ingredients
- Romaine lettuce leaves
- 1 1/4 pound(s) large shrimp, shelled and deveined with tail part of shell left on if you like
- 4 (10- to 12-inch ) skewers
- 1/3 cup(s) hoisin sauce
- 3 tablespoon(s) ketchup
- 1 1/2 teaspoon(s) grated peeled fresh ginger
- 1/4 teaspoon(s) Chinese five-spice powder
- 2 tablespoon(s) rice vinegar
- 2 tablespoon(s) 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 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.
- 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.
www.delish.com
