This is excellent! Served with a Mango Noodle Salad.
Don't stop with shrimp: This sweet and sour barbecue sauce promises to be a summer staple, since it's great on grilled pork chops and chicken too.
More From Sunset
- Calories: 105
- Calories from fat: 8%
- Protein: 11g
- Fat: 1g
- Saturated fat: 0.2g
- Carbohydrate: 13g
- Fiber: 0.8g
- Sodium: 498mg
- Cholesterol: 95mg
- 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
- 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.
- 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.
- 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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