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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Don't stop with shrimp: This sweet and sour barbecue sauce promises to be a summer staple, since it's great on grilled pork chops and chicken too. Ingredients:
1 1/2 cups chopped rhubarb (preferably red rather than green) |
1 tablespoon chopped fresh ginger |
1 tablespoon chopped garlic |
1 tablespoon hoisin sauce |
1/4 cup sugar |
1 teaspoon reduced-sodium soy sauce |
1 pound peeled and deveined medium shrimp (36 to 42 per lb.) |
1 green onion, thinly sliced diagonally |
Directions:
1. Heat a grill to high (450° to 550°). In a medium saucepan over medium heat, cook rhubarb, ginger, garlic, hoisin, sugar, and 1/4 cup water. When rhubarb starts to break apart, about 3 minutes, whisk in soy sauce and transfer half the glaze to a small bowl.
2. Thread shrimp onto 4 metal skewers. Brush both sides of shrimp with glaze from pan. Grill shrimp, turning and basting generously as you go, until they're opaque and grill marks appear, about 8 minutes total.
3. Transfer to a serving plate and brush with glaze from bowl. Sprinkle with onion. Serve with remaining glaze from bowl on the side.
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