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Makes 4 servings
James Carrier

How to Make It

Step 1

In a food processor, whirl coconut, chilies, anchovy paste, garlic, and lime juice until coconut and chilies are minced; scrape container sides frequently.

Step 2

Rinse and drain shrimp. Thread onto 4 flat metal skewers (10 to 14 in.).

Step 3

Place shrimp on a barbecue grill over a solid bed of medium-hot coals or on a gas grill set at medium-hot (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook shrimp, turning once, until bright pink and opaque but still moist-looking in center of thickest part (cut to test), 3 to 5 minutes total.

Step 4

Transfer shrimp to a platter. Serve with sambal paste to add to taste.

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