This is another one of those recipes that benefits greatly from using the
largest shrimp (about 12-to-the-pound size) because they will be more moist than
smaller shrimp. Of course, use whichever size will fit your budget – just
cook smaller shrimp for less time. Plums are used in this recipe: threaded between
the shrimp on the skewers – but pluots might be substituted – even peaches,
apricots or pineapple, if preferred. This recipe also is designed as an appetizer
– but may become a main-course dish, if desired.
SERVES 4 AS AN APPETIZER
for the sauce:
1/3 cup hoisin sauce*
1 tablespoon, catsup
2 tablespoons, dry sherry
1/4 cup, rice wine vinegar* (or substitute cider vinegar)
1 tablespoon, brown sugar
1 teaspoon, five-spice powder*
*easily found in Oriental foods section of supermarkets
for the skewers:
1 pound, large shrimp
3 ripe but firm plums – pitted, cut into quarters (see introductory note)
2 tablespoons, olive oil
2 tablespoons, peeled and minced fresh ginger root
kosher salt and freshly ground pepper to taste
for serving:
3 scallions (green onions) – trimmed and cut into thin strips
(NOTE: use the white part, and about 2/3 of the green part)
1 lime – quartered
In a small bowl, combine all sauce ingredients and blend thoroughly.
In a large bowl, combine the shrimp, plums, oil, ginger, salt and pepper. Toss
together to evenly coat the shrimp and plums with the oil and seasonings. Thread
the shrimp and plum sections alternately on skewers. [Note: If using wooden
(instead of metal) skewers, soak the skewers in water for a least a half-hour
before threading with food, so they will not disintegrate from the heat of the
grill.]
Grill the skewered shrimp and plums over medium heat for 3-4 minutes per side
– basting with the sauce during the last 30-seconds of cooking on each
side. Allow cooked shrimp to rest for about 3 minutes after removing them from
the grill.
To serve: arrange the skewers on a platter. Garnish by scattering the
scallion pieces over and tucking the lime wedges among the skewers. Serve with
the remaining sauce for dipping, and the lime wedges for squeezing over.
Recipe adapted from Let the Flames Begin by Chris Schlesinger and John Willoughby
(Norton)
