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.
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
How to Make It
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.
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.