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Categories:Viewed: 27 - Published at: 8 years ago
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
Method
- 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.
- 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.
- Transfer to a serving plate and brush with glaze from bowl. Sprinkle with onion. Serve with remaining glaze from bowl on the side.
