Grilled Shrimp and Plum Skewers with Sweet Hoisin Sauce
Ingredients:
- 12 jumbo shrimp, peeled
- teaspoon white or black pepper
- and deveined (about 1 pound)
- 3 plums, quartered
- Sweet Hoisin Sauce
- 2 tablespoons minced peeled
- Cooking spray
- fresh ginger
- ¼ cup (1½ inch) julienne-cut
- 1 tablespoon olive oil
- green onions (optional)
- ½ teaspoon kosher salt
- 1 lime quartered
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 ½ 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 ¼ cup sauce. Cook 4 minutes. Turn the kebabs; brush with about ¼ cup sauce. Cook 4 minutes. Turn the kebabs; brush with about ¼ cup sauce. Cook 2 minutes, turning once. Serve remaining ½ cup sauce as a dipping sauce. Garnish with onions and lime wedges, if desired. Yield: 4 servings (serving size: 1 kebab and about 2 tablespoons sauce)
Sweet Hoisin Sauce
- â…“ cup bottled Hoisin sauce
- 2 tablespoons ketchup
- ¼ cup rice vinegar
- 2 tablespoon brown sugar
- 2 tablespoons sherry
- ½ teaspoon five-spice power
Combine all the ingredients in a small bowl.
Yield: about 1 cup (serving size: 1 tablespoon)
