Grilled Hoisin- Garlic Shrimp

Serves: 3-4

1 lemon

1 lime

2 medium cloves garlic

1/4 cup (60 mL) extra-virgin

olive oil, plus more as needed 2 tbsp (30 mL) hoisin sauce

3/4 tsp (4 mL) kosher salt

1/2 tsp (2.5 mL) freshly ground

black pepper

1 tsp (5 mL) paprika (sweet

or smoked)

1 1/2 lbs (680 g) peeled/

deveined, tail-on shrimp (16-20 count), defrosted if frozen

2 tbsp (30 mL) unsalted butter

Leaves from 4 stems parsley

or cilantro

1. Use a microplane to grate 1 tsp (5 mL) of zest each from the lemon and lime, letting them fall into a rectangular baking dish (that is longer than the skewers).

2. Cut the fruit into wedges for serving. Mince the garlic and add to the baking dish, along with oil, hoisin sauce, salt, black pepper and paprika. Stir until blended.

3. Thread the shrimp on your skewers; if you choose to do so sort of lengthwise, you should be able to fit about 3 shrimp per skewer. Add them to the garlic-hoisin marinade as you work.

4. Cover and let them sit for 20 minutes, turning them over a few times to make sure the shrimp and skewers are evenly coated/moistened. Take this time to preheat your grill or grill pan (on high) on the stove top.

5. Once the grill pan is hot, reduce the heat to medium-low. If you are cooking the shrimp skewers in an outdoor grill, the temperature should register between 275 and 325 F (135 and 160 C).

6. Cook for 2-3 minutes total, turning the skewers as needed, until the shrimp are just opaque and lightly charred. Transfer to a platter.

7. While the shrimp cook, melt the butter in the microwave or in a small pan on the stove. Finely chop the parsley or cilantro.

8. Use the melted butter to brush the just-grilled shrimp, then scatter the fresh herbs on top. Serve warm or at room temperature, with the lemon and lime wedges.