My mom just mailed me this recipe and I decided to try it the day I received it! I happened to have enough shrimp for 1/4 this recipe so I changed the recipe accordingly (8 shrimp) and made one nice kabob full of shrimp. Prep time was about 8 minutes, including going out to the garden to cut one stalk of rhubarb.

Making the glaze ©EverydayCookingAdventures 2013

The recipe said you could use green or red rhubarb as the color didn’t change the taste, however the red makes a nicer looking sauce–so red it was! I served it alongside some BBQ steaks, steamed asparagus, and oven-roasted sweet and new potatoes. It was only enough for an appetizer so double or triple it for an entree.

Glazed shrimp, ready for the BBQ ©EverydayCookingAdventures 2013

Both thought the shrimp were delicious but could use even more of the glaze on them. His sister had the great idea of marinating them in the glaze for maybe 30 minutes or more before throwing them on the BBQ. I’ll definitely try this next time and there will certainly be a next time as the recipe got rave reviews! I also used the leftover glaze not used on the shrimp as a glaze on some oven-baked chicken thighs which was really fantastic! Here are my shrimp AND chicken below: #sunsetmagazine

Rhubarb-Glazed Shrimp ©EverydayCookingAdventures 2013

Rhubarb Glazed Chicken ©EverydayCookingAdventures 2013

Rhubarb-Glazed Shrimp

Sunset Magazine, June 2013
Yield: Serves 6
Total: 30 Minutes

Ingredients

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

Preparation
1. Heat a grill to high (450°F to 550°F). In a medium saucepan over medium heat, cook rhubarb, ginger, garlic, hoisin, sugar, and 1/4 cup water. When rhubarb starts to break apart, about 3 minutes, whisk in soy sauce and transfer half the glaze to a small bowl.

2. Thread shrimp onto 4 metal skewers. Brush both sides of shrimp with glaze from pan. Grill shrimp, turning and basting generously as you go, until they’re opaque and grill marks appear, about 8 minutes total.

3. Transfer to a serving plate and brush with glaze from bowl. Sprinkle with onion. Serve with remaining glaze from bowl on the side.

TIP: Don’t stop with shrimp: This sweet and sour barbecue sauce promises to be a summer staple, since it’s great on grilled pork chops and chicken too.