Hoisin-Glazed Shrimp Skewers with Cucumber Salad

Ingredients

• Cucumber

  raw, with peel

  Seedless

  ⅛ cucumber or 38g

• Scallions

  raw

  ¼ medium or 4g

• Rice wine vinegar

  ¼ tbsp or 4g

• Canola oil

  ¼ tbsp or 4g

• Salt

  table

  To taste

  ⅛ dash or 0.05g

• Black pepper

  ground

  To taste

  ⅛ dash or 0.01g

• Shrimp

  raw

  Peeled and deveined

  2 oz or 57g

• Hoisin sauce

  ½ tbsp or 8g

• Sesame seeds

  whole, dried

  Toasted

  ¼ tsp or 0.8g

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.