RED LOBSTER

Maple-Glazed Salmon and Shrimp

REAL MAPLE SYRUP AND TART DRIED CHERRIES ARE SIMMERED WITH LEMON JUICE AND

SOY SAUCE TO MAKE A DELIGHTFUL GLAZE FOR COATING SALMON AND SHRIMP. SAVE

THE EXTRA SAUCE FOR BASTING PORK CHOPS AND CHICKEN WINGS, OR SERVE AS A

DIPPING SAUCE FOR SPRING ROLLS AND MEATBALLS.

Maple Cherry Glaze

2 cups maple syrup

1 / 2 cup dried tart cherries 1 / 4 cup light soy sauce 1 / 4 cup fresh lemon juice Sugar, if needed

Water, if needed

4 metal or bamboo skewers (if bamboo, soak in water before use) 24 medium shrimp, peeled and deveined

4 (6-ounce) salmon fillets

1 teaspoon kosher salt

1 / 2 teaspoon pepper 1. To make the Maple Cherry Glaze, combine the syrup, cherries, soy sauce, and lemon juice in a small saucepan. Bring the mixture to a boil, then lower the heat and simmer until the cherries are completely soft.

2. Taste the mixture for sweetness, then add equal amounts of sugar and water, if needed, to sweeten the glaze. Dissolve the sugar in the water before adding it to the simmering sauce.

3. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.

4. Thread 6 shrimp onto each of the skewers and brush with the glaze.

5. Season the salmon with the salt and pepper and brush it lightly with the glaze. Grill 4 to 5 minutes per side, turning once, or until just cooked through. Use a wide, flexible spatula to help turn the fish over.

6. Set the salmon aside and grill the shrimp, 2 to 3 minutes per side just until they are pink in the center.