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

Coarse salt

For the Shrimp 

oil, for brushing 

1-3 lbs large shrimp, peeled and deveined (tails left intact; optional) 

Coarse salt

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.