- 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).
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