Grilled Shrimp-and-Plum Skewers with Sweet Hoisin Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The ginger gives these kebabs a spicy, peppery bite that's mellowed by the sweet sauce. Ingredients:
12 jumbo shrimp, peeled and deveined (about 1 pound) |
3 plums, quartered |
2 tablespoons minced peeled fresh ginger |
1 tablespoon olive oil |
1/2 teaspoon kosher salt |
1/2 teaspoon white or black pepper |
sweet hoisin sauce |
cooking spray |
1/4 cup (1 1/2-inch) julienne-cut green onions (optional) |
1 lime, quartered (optional) |
Directions:
1. Prepare grill.
2. Toss shrimp, plums, ginger, olive oil, salt, and pepper in a large bowl. Thread 3 shrimp and 3 plum sections alternately onto each of 4 (10-inch) skewers.
3. Spoon 1/2 cup Sweet Hoisin Sauce into a cup; place remaining sauce in a serving bowl. Place kebabs on a grill rack coated with cooking spray; cook for 4 minutes. Turn kebabs, and brush with about 1/4 cup sauce. Cook 4 minutes. Turn the kebabs; brush with about 1/4 cup sauce. Cook 2 minutes, turning once. Serve remaining 1/2 cup sauce as a dipping sauce. Garnish with onions and lime wedges, if desired.
4. Totals include Sweet Hoisin Sauce.
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