BQ Mexican Shrimp with Hoisin Sauce, Watermelon Salsa

BBQ-Mexican-Shrimp.jpg
Number of Servings: 
12
Ingredients: 
36 large Ocean Garden Authentic Mexican Shrimp, peeled and deveined
1/8 cup olive oil
2 tablespoons garlic, roasted, chopped
2 teaspoons ginger, chopped fine
1 tablespoon sesame oil
2 tablespoons green onions, chopped fine
2 tablespoons hoisin sauce
1 tablespoon soy sauce
Salt and white pepper, to taste
12 6-inch wooden skewers
Salsa
3 cups watermelon, seedless, diced fine
1/2 cup red onion, fine diced
2 tablespoons jalapeno peppers, fine diced
2 tablespoons cilantro, chopped fine
1 lime, juiced
1 tablespoon rice wine vinegar
1 teaspoon ginger, chopped fine
Instructions: 

Soak the skewers in hot water for 20 minutes. Marinate the cleaned
shrimp in the olive oil, ginger, garlic, sesame oil, green onions and
hoisin sauce. Skewer three shrimp on each of the 12 skewers.

Combine the diced watermelon, red onion, peppers, and cilantro. Add
the remaining ingredients and season to taste with salt and pepper.

Grill the shrimp skewers two to three minutes on each side. Mound
the salsa on the center of a serving plate and place the skewer
directly on the salsa. Using a squirt bottle, drizzle the hoisin sauce
over the shrimp skewer. Garnish with three sprigs of cilantro, one in
each corner of the plate. Place a lemon wheel at the point of the
skewer.

Source:

Ocean Garden Products, Inc. and Chef Rigo Gutierrez of Zócalo Grill, San Diego, CA

Average: 5 (1 vote)
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