BBQ Mexican Shrimp with Hoisin Sauce & Watermelon Salsa

• From: National Fisheries Institute

Ingredients

• 36 large 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

• Salsa3 cups watermelon, seedless, diced fine

• 1/2 cup red onion, fine diced

• 2 tablespoons jalapeño peppers, fine diced

• 2 tablespoons cilantro, chopped fine

• 1 lime, juiced

• 1 tablespoon rice wine vinegar

• 1 teaspoon ginger, chopped fine

A salsa of jalapeño peppers, watermelon chunks, onion, and cilantro makes an interesting pairing alongside shrimp skewers.

Directions

• 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.