Hoisin-Glazed Shrimp Skewers
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.