While you’re firing up the flames on the grill (or grill pan), check out this flavor lineup: honey, garlic, soy sauce, hoisin, and my secret ingredient for adding a touch of tang, balsamic vinegar. This sweet and sour blend does doubly duty in this recipe as both a marinade and a glaze, and the result is an enticing stack of sticky shrimp skewers easy enough for a quick weeknight meal and impressive enough for a weekend party.
1 pound medium shrimp, shelled and deveined 2 Tablespoons olive oil 1/2 cup low sodium soy sauce 1/2 cup honey 1/4 cup balsamic vinegar 1 Tablespoon hoisin sauce 1 Tablespoon minced garlic 1/4 teaspoon pepper
Equipment: Wooden skewers
Place the shrimp in a large sealable plastic bag. In a small bowl, whisk together the olive oil, soy sauce, honey, balsamic vinegar, hoisin, garlic and pepper. Pour half of the mixture into the bag with the shrimp and set the remaining half aside. Seal the bag then shake it lightly so that the shrimp are thoroughly coated. Refrigerate the shrimp for 1 hour.
While the shrimp marinate, soak the wooden skewers in water.
Preheat a grill or grill pan to medium-high heat. Slide several shrimp onto each of the wooden skewers then place the skewers on the grill and cook the shrimp until pink throughout, 3 to 4 minutes per side. While the shrimp cook, transfer the remaining half of the honey-garlic mixture to a small saucepan set over medium-high heat. Bring the mixture to a boil, then reduce it to a simmer and cook it just until it has thickened into a glaze, about 5 minutes. Set the glaze aside.
Remove the shrimp skewers from the grill or grill pan and brush them with the prepared glaze. Serve immediately.