pat's Recipe

Spicy Grilled Shrimp

Category: Seafood

Sauce (makes 3/4 cup)
1/2 cup sugar
1 tsp finely grated lime zest, plus 1/4 cup fresh lime juice (from 3-4 limes)
1 Tbsp Asian chili paste (such as sambai oelek)
1 Tbsp Asian fish sauce
Shrimp
Safflower oil, for brushing
36 large shrimp (about 3 pounds), peeled and deveined (tails left intact; optional)
coarse salt

Soak 12 wooden skewers in water for 30 minutes to prevent charring.
Meanwhile, make the sauce; bring sugar and lime juice to a simmer in a small saucepan. Cook, stirring, until sugar dissolves, about 2 minutes. Remove from heat; stir in lime zest, chili paste, and fish sauce. Season with salt.
Make the shrimp: heat the grill to high. Brush grates with oil. Thread 3 shrimp onto each skewer; season with salt. Divide sauce in half; reserve half for serving. Grill shrimp for 1 minute; brush with sauce. Flip, and grill for 1 minute more; brush with sauce again. Flip, and grill, brushing occasionally with sauce, until opaque, 1 to 3 minutes more. Serve with the reserved sauce.

serves 12