Grilled Shrimp-And-Plum Skewers With Sweet Hoisin Sauce

• 12 jumbo shrimp, peeled and deveined (about 1 pound)
• 3 plums, quartered
• 2 tablespoons minced peeled fresh ginger
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon white or black pepper
• Cooking spray
• 1/4 cup (1 1/2-inch) julienne-cut green onions (optional)
• 1 lime, quartered (optional)

1. Prepare grill.
2. Toss shrimp, plums, ginger, olive oil, salt, and pepper in a large bowl. Thread 3 shrimp and 3 plum sections alternately onto each of 4 (10-inch) skewers.
3. Spoon 1/2 cup Sweet Hoisin Sauce into a cup; place remaining sauce in a serving bowl. Place kebabs on a grill rack coated with cooking spray; cook for 4 minutes. Turn kebabs, and brush with about 1/4 cup sauce. Cook 4 minutes. Turn the kebabs; brush with about 1/4 cup sauce. Cook 2 minutes, turning once. Serve remaining 1/2 cup sauce as a dipping sauce. Garnish with onions and lime wedges, if desired.
4. Totals include Sweet Hoisin Sauce.

jumbo shrimp, fresh ginger, olive oil, kosher salt, white, cooking spray, green onions, lime

Taken from www.myrecipes.com/recipe/grilled-shrimp-and-plum-skewers-with-sweet-hoisin-sauce (may not work)