Hoisin-Glazed Shrimp Skewers with Cucumber Salad

Ingredients

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Rice wine vinegar

  2 tbsp or 30g

• Canola oil

  2 tbsp or 28g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Hoisin sauce

  Ready-to-serve

  4 tbsp or 64g

• Sesame seeds

  Seeds, whole, dried

  2 tsp or 6g

Directions

1. Slice the cucumber in half lengthwise, then cut into ¼-inch thick half moons. Thinly slice the scallions.
2. In a medium bowl, combine the cucumber, scallions, vinegar, oil, and a pinch of salt and pepper to make the cucumber salad.
3. Preheat the broiler.
4. Thread shrimp onto 6-inch skewers, wrap the skewer ends with foil, and place on a broiler-proof rimmed baking sheet.
5. Place skewers under the broiler, basting with hoisin sauce, until shrimp is opaque throughout, about 5 minutes.
6. Sprinkle with sesame seeds and serve with the cucumber salad.