Hoisin-Glazed Shrimp Skewers Recipe

These scrumptious shrimp skewers pair nicely with our quick cucumber salad. The old way of thinking insisted that home cooks plan ahead before making kabobs; not long ago, most chefs and recipe developers recommended soaking wooden skewers in water so the ends wouldnt burn. We found that to be an unnecessary step, and nowadays, most cooks agree. Instead, we recommend wrapping the ends of your skewers in foil (after youve loaded them up with shrimp). This way, you can still throw our hoison-glazed shrimp skewers together without much forethought, but you wont end up with charred tips on each skewer.