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Grilled Shrimp-and-Plum Skewers with Sweet Hoisin Sauce

Randy Mayor; Melanie J. Clarke
Yield 4 servings (serving size: 1 kebab and about 2 tablespoons sauce)
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)

Nutrition Information

  • calories 220
  • caloriesfromfat 26 %
  • fat 6.4 g
  • satfat 0.9 g
  • monofat 3.2 g
  • polyfat 1.6 g
  • protein 18.6 g
  • carbohydrate 21.5 g
  • fiber 1.5 g
  • cholesterol 130 mg
  • iron 2.6 mg
  • sodium 800 mg
  • calcium 60 mg

How to Make It

  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.