Shrimp With Asian Barbecue Sauce

• 1 1/4 lbs large shrimp, shelled and deveined with tail part of shell left on if you like
• 4 wooden skewers, soaked (10-12 inches)
• 1/3 cup hoisin sauce
• 3 tablespoons ketchup
• 1 1/2 teaspoons fresh ginger, peeled and grated
• 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. 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.

shrimp, wooden skewers, hoisin sauce, ketchup, fresh ginger, spice powder, rice vinegar, water

Taken from www.food.com/recipe/shrimp-with-asian-barbecue-sauce-377960 (may not work)