Grilled Thai Chile Garlic Shrimp |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
12 large raw shrimp (wild u-10 or 15/20 count) peeled, deveined and cut in fan shape (similar to butterfly) |
1 tablespoon fresh lime juice (from1 small lime), plus lime wedges for garnish |
1 teaspoon thai chili sauce (recommended: sriracha) or more, to taste |
1 tablespoon light brown sugar |
2 tablespoons bottled minced garlic or 6 fresh cloves, minced |
2 tablespoons ketchup |
1 thai chile, sliced thin or habanero or scotch bonnet |
1/4 cup canola or olive oil |
1/4 cup toasted sesame oil |
1/4 cup soy sauce |
4 to 5 grinds black pepper |
Directions:
1. Heat a grill to medium-high heat.
2. Put the shrimp into a glass bowl. Whisk the remaining ingredients in a medium bowl and pour 1/2 to 2/3 if it over the shrimp. (Reserve the remaining marinade to brush on the shrimp during grilling.) Allow the shrimp to marinate for only 8 to 10 minutes or the lime juice will begin to cook the shrimp. Grill the shrimp, approximately 2 to 3 minutes per side while brushing with the reserved marinade. I use a silicone brush. Remove the shrimp from the grill to a platter and serve garnished with lime wedges.
3. Cook's Note: When fanned , the tails of the shrimp will curl up like a scorpion as they cook. Way cool for presentation! The shrimp can be served on Grilled Bok Choy Salad, if desired. Serve 3 shrimp per person for an appetizer course or 6 for an entree salad (odd numbers look better).
4. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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