SPICY GRILLED SHRIMP (Adapted from Martha Stewart)
For the Sauce
1/2 cup sugar
1 tsp finely grated lime zest, plus 1/4 cup fresh lime juice (from 3 to 4 limes)
1 TBSP Asian chili paste
1 TBSP Asian fish sauce
For the Shrimp
oil, for brushing
1-3 lbs large shrimp, peeled and deveined (tails left intact; optional)
Soak 12 wooden skewers in water for 30 minutes to prevent charring or use metal skewers.
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.
Make the shrimp:
Heat grill to high. Brush grates with oil. Thread 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.