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.

Amy Machnak
This Story Originally Appeared On sunset.com

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Annabelle Breakey; Styling: Robyn Valarik

Recipe Summary

total:
30 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

105 calories; calories from fat 8%; protein 11g; fat 1g; saturated fat 0.2g; carbohydrates 13g; fiber 0.8g; sodium 498mg; cholesterol 95mg.