Sweet and Spicy Shrimp Skewers

TASTIER

GLUTEN-FREE

Makes 6 servings as snacks or 3 as a light meal

Here’s a terrific marinade for shrimp, made by putting garlic, pickled onions, and pickled jalapeños through the garlic press. In fact, you can skip the shrimp and use the marinade for chicken thighs, beef strip steaks, or even boneless center-cut pork chops, all without skewering them for tasty fare from the grill. However, we offer a great technique for keeping the shrimp long and straight, each on its own skewer. Use it not only in this recipe but anytime you want grilled shrimp for wraps or burritos, or just as proper dipping vehicles.

4 small pickled cocktail onions

2 tablespoons pickled jalapeño rings

1 medium garlic clove, peeled

2 tablespoons ginger jam, orange marmalade, or honey mustard

1 pound medium shrimp (about 30 per pound), peeled and deveined

Vegetable or canola oil for the grill grate

1. One by one, put the cocktail onions, jalapeño rings, and garlic through a garlic press, catching anything that comes through the holes or over the side of the press in a bowl below. Stir in the jam. Add the shrimp and toss well until evenly coated. Refrigerate for at least 1 hour or up to 2 hours, stirring once or twice.

2. Brush the grill grate clean, and heat your grill to high heat. Meanwhile, starting with the fatter end of one shrimp, spear it lengthwise end-to-end onto a bamboo skewer, thereby straightening out the shrimp. Repeat to skewer all the shrimp.

3. Brush the grate with oil. Set the skewers directly over the heat and grill, turning halfway through, until the shrimp are pink and firm, about 6 minutes. Cool a couple of minutes before serving.

Test Kitchen Notes

• Look for jarred “tamed” jalapeño rings if heat is your concern.

• There’s no need to soak bamboo skewers for quick grilling—under 10 minutes. They may singe on the ends but won’t burn excessively or catch fire.

• Lay the skewers so that the shrimp, not the skewers’ wooden ends, are closest to the flame or heat source.

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Voilà! Lentils would be a great side dish for these skewers or tenders. (They’re also a great snack mixed into hummus, tossed into soups, or served on their own with your favorite salad dressing.) Since brown lentils stand up best to storage, they’re the best choice to keep on hand. To cook brown lentils, put them in a medium saucepan, add lots of water until they’re submerged by at least 2 inches, and bring to a boil over high heat. Reduce the heat and cook until the lentils are tender, about 15 minutes. Drain, cool, and store in a plastic bag in the fridge for up to a week. Cooked brown lentils, chopped apple, and a creamy dressing make a perfect snack or light salad.