Grilled Shrimp and Plum Skewers with Sweet Hoisin Sauce


Grilled Shrimp and Plum Skewers with Sweet Hoisin Sauce

The plums, something I didn't think would work in this recipe when it was first introduced to me, act as an acid on these skewers and are a wonderful surprise.The plums, something I didn't think would work in this recipe when it was first introduced to me, act as an acid on these skewers and are a wonderful surprise.

Ingredients:

For the Skewers

  • 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

Sweet Hoisin Sauce

  • 1/2 cup bottled Hoisin sauce
  • 2 tablespoons ketchup
  • ¼ cup rice vinegar
  • 2 tablespoon brown sugar
  • 2 tablespoons sherry
  • ½ teaspoon five-spice power

Preparation:

For the Skewers

Prepare grill

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.

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.

For the Sauce

Combine all the ingredients in a small bowl.
 

Yield: 4 servingsYield: 4 servings

(serving size: 1 kebab and about 2 tablespoons sauce)(serving size: 1 kebab and about 2 tablespoons sauce)