Total Time
30 Mins
Yield
Serves 6
Photo: Annabelle Breakey; Styling: Robyn Valarik

How to Make It

Step 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.

Step 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.

Step 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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