Shrimp with Asian Barbecue Sauce

Fresh ginger and five spice powder create a delicious sauce for these succulent shrimp kabobs. Serve on a bed of romaine with extra sauce for dipping. For photo, ♣.

PREP: 15 minutes GRILL: 3 to 4 minutes

MAKES: 4 main-dish servings

romaine lettuce leaves

1 ¼ pounds large shrimp

4 (10- to 12-inch) skewers

cup hoisin sauce

3 tablespoons ketchup

1 ½ teaspoons grated, peeled fresh ginger

¼ teaspoon Chinese five-spice powder

2 tablespoons rice vinegar

2 tablespoons water

1. Soak skewers in hot water at least 20 minutes. Lightly grease grill rack. Prepare outdoor grill for direct grilling over medium heat.

2. Arrange romaine on platter and set aside. Shell and devein shrimp, leaving tail shell on, if you like. Thread shrimp on skewers.

3. In small bowl, stir hoisin sauce, ketchup, ginger, five-spice powder, and 1 tablespoon vinegar. Transfer ¼ cup 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 remaining in bowl. Place shrimp on hot grill rack and cook 2 minutes. Brush with more sauce; turn, brush with remaining sauce, and grill until shrimp turn opaque throughout, 1 to 2 minutes longer.

5. Arrange shrimp skewers on romaine and serve with reserved dipping sauce.

EACH SERVING: About 185 calories, 25g protein, 13g carbohydrate, 3g total fat (1g saturated), 175mg cholesterol, 540mg sodium

SHELLING AND DEVEINING SHRIMP

Deveining small and medium shrimp is optional. However, do remove the vein of large shrimp; it can contain grit.

1. With kitchen shears or small knife, cut the shrimp shell along the outer curve, just deep enough into the flesh to expose the dark vein.

2. Peel back the shell from the cut and gently separate the shell from the shrimp. Discard the shell (or use it to make stock).

3. Hold the shrimp under cold running water; remove the vein with the tip of the knife.