Grilled Shrip with Chile, Cilantro, and Lime

SERVE WITH A FIERY DIPPING SAUCE

Yield: 4 servings
Community Recipe from

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Ingredients

  • 16 whole(s) Jumbo Shrimp unpeeled
  • 6 tablespoon(s) fish sauce nuoc nam nam pla
  • 4 tablespoon(s) vegetable oil divided
  • 2 teaspoon(s) turmeric
  • 30 sprig(s) cilantro chopped
  • 10 whole(s) red chiles Holland or Anaheim stemmed
  • 8 whole(s) garlic cloves
  • 2 piece(s) 1" ginger peeled
  • 1/4 cup(s) fresh lime juice
  • 2 tablespoon(s) Palm sugar or light brown sugar packed

Preparation

  1. Combine shrimp. 2 Tbsp. fish sauce, 2 Tbsp.oil, and turmeric in a large bowl; toss to coat. Let stand for 30 minutes.
  2. Puree 4 Tbsp.fish sauce, 2 Tbsp. oil,cilantro,and remaining ingredients in a blender or food processor until a coarse mixture foms;transfer dipping sauce to a small bowl and set aside.
  3. Build a meduim-hot fire in a charcoal grill, or heat a gas grill to high. Oil grill grates. Shake excess liquid from shrip and place shrip on grill. Cook,turning occasionally, until shrip are charred and cooked through, 5-6 minutes.
  4. Serve immediately with sauce.
July 2012

This recipe is a personal recipe added by shr99lr and has not been tested or endorsed by MyRecipes.

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