Chili Glazed Grilled Shrimp
2 limes, zest and juice
1/4 cup sugar
1 tablespoon sweet Asian chili sauce
1 teaspoon fish sauce
1 teaspoon grated ginger
1/4 cup vegetable oil
Kosher salt to season
Extra limes to grill cut into wedges
24 jumbo shrimp peeled, deveined, tail on (size 21/30)
In a bowl, whisk lime juice, lime zest, sugar, chilli sauce, fish sauce and ginger together. Continue whisking and slowly drizzle in oil. Taste marinade and adjust. Marinate shrimp for up to 1 hour.
Soak 6 to 8-inch bamboo skewers in water for one hour.
Turn on grill to high. Remove shrimp from marinade. Thread 4 shrimp onto each of 6 pre-soaked bamboo skewers. When grill is hot, grill shrimp about one minutes per side or until pink and no longer translucent.
Grill extra lime wedges for garnish. Season with salt and serve.