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• Grilled Shrimp and Plum Skewers with Sweet Hoisin Sauce
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• Shrimp Rellenos with Red Bell Pepper Sauce
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• Wok Seared Scallops With Chipotle Lime Pasta
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Grilled Shrimp and Plum Skewers with Sweet Hoisin Sauce

Ingredients:

• 12 jumbo shrimp, peeled
• teaspoon white or black pepper
• and deveined (about 1 pound)
• 3 plums, quartered
• Sweet Hoisin Sauce
• 2 tablespoons minced peeled
• Cooking spray
• fresh ginger
• ¼ cup (1½ inch) julienne-cut
• 1 tablespoon olive oil
• green onions (optional)
• ½ teaspoon kosher salt
• 1 lime quartered

Directions:
1. Prepare grill
2. Toss shrimp, plums, ginger, olive oil, salt, and pepper in a large bowl. Thread 3 shrimp and 3 plum sections alternately onto each of 4 (10- inch) skewers.
3. Spoon ½ cup Sweet Hoisin Sauce into a cup; place remaining sauce in a serving bowl.
Place kebabs on a grill rack coated with cooking spray, cook for 4 minutes. Turn kebabs, and brush with about ¼ cup sauce. Cook 4 minutes. Turn the kebabs; brush with about ¼ cup sauce. Cook 4 minutes. Turn the kebabs; brush with about ¼ cup sauce. Cook 2 minutes, turning once. Serve remaining ½ cup sauce as a dipping sauce. Garnish with onions and lime wedges, if desired. Yield: 4 servings (serving size: 1 kebab and about 2 tablespoons sauce)

Sweet Hoisin Sauce

• ⅓ cup bottled Hoisin sauce
• 2 tablespoons ketchup
• ¼ cup rice vinegar
• 2 tablespoon brown sugar
• 2 tablespoons sherry
• ½ teaspoon five-spice power

Combine all the ingredients in a small bowl.
Yield: about 1 cup (serving size: 1 tablespoon)

The Kitchen > Rogue Gourmet Cookbook > Shellfish > Grilled Shrimp and Plum Skewers with Sweet Hoisin Sauce

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