Grilled Shrimp with Chile, Cilantro and Lime
Adapted from recipe by Zakary Pelaccio
Ok, these shrimp are amazing! I'm not kidding, people. These shrimp are spicy and savoury and the best I've had in a long time. They come together quickly which is good because you won't be able to keep your hands off them.
I especially enjoyed the marinade and found myself licking the plate to get all of it. I'm going to try this marinade on grilled fish or chicken next. In the meantime, I'll have the memory of these little darlings. Now be warned, these are spicy so adjust the chilies to your personal taste. Enjoy!
6 tablespoons fish sauce
4 tablespoons vegetable oil, divided, plus more for grill
2 teaspoons turmeric
30 cilantro sprigs, chopped
10 long red chiles (I used bird's eye), stemmed
8 garlic cloves
2 inch piece ginger, peeled and grated
2 tablespoons light brown sugar, packed
16 jumbo shrimp, unpeeled, preferably head-on
1/4 cup fresh lime juice
1. Combine first 8 ingredients and puree until it forms smooth marinade.
2. In a large bowl; combine the shrimp and marinade. Toss to coat. Let stsand for 30 minutes.
3. Add lime juice to the shrimp/marinade and toss to coat while the grill is heating up.
4. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Oil grill grates.
5. Shake excess liquid from shrimp and place shrimp on grill. Cook, turning occasionally, until shrimp are charred and cooked through, 5-6 minutes.
6. Serve immediately with sauce.