Photo: Annabelle Breakey; Styling: Robyn Valarik
AuthorAmy Machnak,
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.

How to Make It

Step 1
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
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
3

Transfer to a serving plate and brush with glaze from bowl. Sprinkle with onion. Serve with remaining glaze from bowl on the side.

4

Serves 6

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

Directions

Step 1
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
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
3

Transfer to a serving plate and brush with glaze from bowl. Sprinkle with onion. Serve with remaining glaze from bowl on the side.

4

Serves 6

Rhubarb-Glazed Shrimp