Because shrimp cooks so quickly, it’s the lone element on the skewer. Tender Japanese or Chinese eggplant, also grilled on its own skewers, is the perfect accompaniment.
Make the grilling sauce:
In a food processor, combine the garlic, ginger, jalapeño, scallion, salt, and peanut oil and process until well combined; the mixture will still be chunky. (The grilling sauce can be made up to 6 hours ahead and refrigerated).
Make the dipping sauce:
In a small serving bowl, combine all ingredients and 3 Tbs. water; stir well. (The dipping sauce can be made up to 6 hours ahead and refrigerated).
Prepare the skewers:
Thread the shrimp onto flat skewers or onto parallel skewers so the skewers are perpendicular to the length of the shrimp. (The double skewers should help to keep the shrimp from spinning when you turn the kebabs on the grill.)
Thread the eggplant pieces onto skewers so that the skewer is parallel to the cut surface of the eggplant. (Use two parallel skewers to prevent the eggplant slices from twirling when you turn them).
Grill the skewers:
Tip:If the called-for ingredients cook at widely different rates, separate them and cook them on different skewers.
Build a medium-hot charcoal fire or heat a gas grill to medium high. Oil the grill grate. Brush the grilling sauce all over the shrimp and eggplant skewers. Grill the shrimp skewers (uncovered on a charcoal grill; covered on a gas grill) until just cooked through, about 2 min. per side. Grill the eggplant skewers until soft and nicely browned, 2 to 4 min. per side. If they begin to burn before softening, transfer them to a cooler part of the grill (if using gas, lower the heat a bit).
Remove the shrimp and eggplant from the skewers and arrange on a platter. Drizzle with 2 Tbs. of the dipping sauce and serve with the remaining dipping sauce on the side. (For the sauce, use one communal bowl or individual condiment bowls).
nutrition information (per serving):
based on four servings;
Photo: Scott Phillips