Preheat barbecue to medium-high heat.

Thread shrimp onto skewers.

Place shrimp skewers in a 13x9-inch dish.

In a separate bowl, mix together BBQ sauce, brown sugar, soy sauce, minced garlic, and grated gingerroot.

Pour 1/2 cup of the sauce mixture over the shrimp skewers, ensuring they are evenly coated.

Refrigerate the shrimp skewers for 30 minutes to marinate.

Remove the shrimp skewers from the marinade; discard the used marinade.

Rinse the baby bok choy with cold water.

Grill the bok choy and shrimp skewers for 5 minutes, turning the shrimp occasionally.

Brush the shrimp and bok choy with half of the remaining sauce mixture during grilling.

Remove the shrimp skewers from the barbecue once cooked.

Turn the bok choy over and grill for an additional 3 to 5 minutes, or until tender.

Brush the bok choy with the remaining sauce mixture during the final grilling stage.

Place the grilled bok choy in a large bowl.

Remove the cooked shrimp from the skewers.

Add the shrimp to the bowl with the bok choy; mix lightly to combine.

Serve immediately.