Glazed Shrimp-and-Fig Skewers
These savory summer kabobs are great with fresh figs!
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Fresh figs are in season for such a short time, you don't want to waste them. One of our favorite ways to eat them is in this sweet-savory grilled kabob. Tender shrimp make a nice companion, glazed with balsamic and honey, for a tempting appetizer or a fun, fresh snack.
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- Yields:
- 4 - 5 serving(s)
- Prep Time:
- 45 mins
- Total Time:
- 45 mins
Ingredients
- 1/2 tsp.
baking soda
Kosher salt and freshly ground black pepper
- 40
jumbo shrimp (15 to 20 count), peeled and deveined
- 10
fresh figs, halved
- 1/2 c.
balsamic vinegar
- 1/4 c.
pure honey
Canola oil, for grill grates
Directions
- Step 1Soak 20 10-inch wooden skewers in water for 30 minutes. Fit a wire rack in a rimmed baking sheet. Combine baking soda and 1 tablespoon salt in a bowl. Add shrimp and toss to coat. Thread shrimp and figs on pairs of soaked skewers, dividing evenly. Place on prepared baking sheet; chill 20 minutes.
- Step 2Meanwhile, combine vinegar and honey in a small saucepan. Bring to a boil. Reduce to a simmer and cook, stirring occasionally, until mixture is reduced by half and is thick and syrupy, 18 to 20 minutes.
- Step 3Heat grill to medium-high. Once hot, clean and lightly oil grates. Brush skewers with 3/4 of the glaze, dividing evenly. Grill, turning once, just until shrimp is cooked through, 3 to 4 minutes. Season with salt and pepper. Serve immediately with remaining glaze alongside.
Tip: Tossing the shrimp in a baking soda-and-salt mixture helps keep them firm, while also aiding in browning. Because of the vinegar, the cooked shrimp will turn mushy if refrigerated overnight.
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