These scrumptious shrimp skewers pair nicely with our quick cucumber salad. The old way of thinking insisted that home cooks plan ahead before making kabobs; not long ago, most chefs and recipe developers recommended soaking wooden skewers in water so the ends wouldn’t burn. We found that to be an unnecessary step, and nowadays, most cooks agree. Instead, we recommend wrapping the ends of your skewers in foil (after you’ve loaded them up with shrimp). This way, you can still throw our Hoison-Glazed Shrimp Skewers together without much forethought, but you won’t end up with charred tips on each skewer.
1 seedless cucumber, sliced
2 scallions, sliced
2 tablespoons rice vinegar
2 tablespoons canola oil
kosher salt and black pepper
1 pound peeled and deveined medium shrimp
1/4 cup hoisin sauce
2 teaspoons toasted sesame seeds
Calories from fat 92
Sat fat 1g
How to Make It
Heat broiler. In a medium bowl, combine the cucumber, scallions, vinegar, oil, and ¼ teaspoon each salt and pepper.
Thread shrimp onto 6-inch skewers, wrap the skewer ends with foil, and place on a broiler-proof rimmed baking sheet.
Broil, basting with the hoisin sauce, until opaque throughout, 2 to 3 minutes per side; sprinkle with sesame seeds. Serve with the cucumber salad.