Grilled Thai Chile Garlic Shrimp
- 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
Heat a grill to medium-high heat.
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.
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).
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.
Recipe courtesy Charles A. Smith II (Chef Chaz)
Recipe courtesy of Emeril Lagasse