1/2 cup sugar
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 
Canola or safflower oil, for brushing
36 large shrimp (about 3 pounds), peeled and deveined (tails left intact; optional)
Coarse salt
Wooden or metal skewers for grilling

Soak 12 wooden skewers in water for 30 minutes to prevent charring (OR use metal skewers).

To 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 chili paste, and fish sauce. Season with salt.

To 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.


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