Barbecue Sauce

From Good Housekeeping

triple-tested at the Good Housekeeping Research Institute
If using wooden or bamboo skewers, make sure to soak them in water at least 15 minutes before using.

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Nutritional Information
(per serving)
Calories    185
Total Fat    3g
Saturated Fat    1g
Cholesterol    175mg
Sodium    540mg
Total Carbohydrate    13g
Dietary Fiber    1g
Sugars    —
Protein    25g
Calcium    —
shrimp with asian barbecue sauce

Antonis Achilleos

Serves: 4

Yields: 4 main-dish servings

Total Time: 18 min

Prep Time: 15 min

Cook Time: 3 min

U.S.         Metric     Conversion chart

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


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.