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Chili paste and fish sauce give these shrimp a Thai-inspired flavor and a crowd-pleasing reputation. Both the paste and sauce are available in the ethnic-food aisles at many supermarkets, in Asian grocery stores, and online.
Ingredients
For the Sauce (Makes 3/4 cup)
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½ cup sugar
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1 teaspoon finely grated lime zest, plus ¼ cup fresh lime juice (from 3 to 4 limes)
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1 tablespoon Asian chili paste (such as sambal oelek)
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1 tablespoon Asian fish sauce (such as nam pla)
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Coarse salt
For the Shrimp
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Safflower oil, for brushing
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36 large shrimp (about 3 pounds), peeled and deveined (tails left intact; optional)
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Coarse salt
Directions
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Soak 12 wooden skewers in water for 30 minutes to prevent charring.
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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.
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Make the shrimp: Heat 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 reserved sauce.
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