Grilled Shrimp with Hoisin BBQ Sauce

Ingredients:

6 T Hoisin Sauce

6 T Ketchup

2 T Rice Wine Vinegar

2 T Soy Sauce

12 pcs. U/10 Gold Coast Shell on Key West Pink Shrimp

Directions:

Combine all ingredients and mix well.

Sauce will hold for up to 3 weeks refrigerated.

Peel and devein the shrimp, rinsing well under cold water.

Lightly oil the shrimp and grill (skewered or loose)

When first side is cooked, flip, coat with BBQ sauce.

Repeat for second side.

Brush shrimp one final time prior to serving.

Remaining sauce can be used as a dipping sauce.

YIELD: 4 servings