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That’s why you’ll want to serve these Thai- inspired skewers over and over again.
Half of the five- ingredient sauce is brushed on the shrimp as they grill, and the rest is served alongside, for dipping. The shrimp are great with cold beer and tropical cocktails.INGREDIENTS:
3 tablespoons sugar1 teaspoon finely grated lime zest, plus ¼ cup fresh lime juice (from 2 to 3 limes)1 tablespoon Asian chili paste, such as sambal oelek1 tablespoon Asian fish sauceCoarse saltCooking oil, for brushing (like safflower, vegetable or canola)36 large shrimp (about 2 pounds), peeled and deveined (tails left intact, if desired)18 small wooden skewers, soaked in water for 30 minutes
DIRECTIONS:
1. Bring sugar and lime juice to a simmer in a saucepan. Cook, stirring, until sugar dissolves, about 1 minute. Remove from heat; stir in lime zest, chili paste, and fish sauce. Season with salt. Transfer half of sauce to another bowl (for serving).
2. Heat grill (or grill pan) to high. (If using a charcoal grill, coals are ready when you can hold the palm of
your hand 6 inches above grates for just 2 to 3 seconds.) Thread 2 shrimp onto each skewer; season with
salt.
your hand 6 inches above grates for just 2 to 3 seconds.) Thread 2 shrimp onto each skewer; season with
salt.
3. Brush grates with oil. Grill shrimp for 1 minute; brush with some of sauce. Flip and grill for 1 minute
more; brush with sauce again. Flip and grill, brushing occasionally with sauce, until opaque, 1 to 2
minutes more. Serve with reserved sauce.
more; brush with sauce again. Flip and grill, brushing occasionally with sauce, until opaque, 1 to 2
minutes more. Serve with reserved sauce.
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