Chili paste and fish sauce give these shrimp a Thai-inspired flavor. Both are available in the ethnic-food aisles at many supermarkets, in Asian grocery stores, and online.
For The Shrimp
- 1 cup sugar
- 2 teaspoons finely grated lime zest, plus 1/2 cup fresh lime juice (from 7 to 8 limes)
- 2 tablespoons Asian chili paste (such as sambal oelek; ethnicfoodsco.com)
- 2 tablespoons Asian fish sauce (such as nam pla; amazon.com)
- Coarse salt
- Safflower oil, for brushing (I used Olive oil)
- 36 large shrimp (about 3 pounds), peeled and deveined (tails left intact; optional)
Soak 12 wooden skewers in water for 30 minutes to prevent charring.
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.