Recipe Rhubarb-Glazed Shrimp

Don't stop at shrimp: This sweet and sour barbecue sauce promises to be a summer staple, as it's also great on grilled pork chops and chicken.

INGRÉDIENTS

• 1 1/2 cups chopped rhubarb (preferably red rather than green)
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1 tablespoon hoisin sauce
• 1/4 cup sugar
• 1 teaspoon reduced-sodium soy sauce
• 1 pound medium shrimp, peeled and deveined (36 to 42 per pound)
• 1 green onion, thinly sliced diagonal

PRÉPARATION

1. Heat a grill to high (450 to 550°).
2. In a medium saucepan over medium heat, cook the rhubarb, ginger, garlic, hoisin, sugar, and 1/4 cup water.
3. When the rhubarb begins to break down, about 3 minutes, add the soy sauce and transfer half of the glaze to a small bowl.
4. Thread the shrimp onto 4 metal skewers. Brush both sides of the shrimp with the glaze from the pan.
5. Grill the shrimp, turning and basting generously as you go, until opaque and grill marks appear, about 8 minutes total.
6. Transfer to a serving plate and brush with glaze from the bowl.
7. Sprinkle with onion. Serve with the remaining glaze from the bowl on the side.