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Chili-Glazed Shrimp

Source of Recipe


Sunset, May 1998






List of Ingredients



• 1/2 cup Thai sweet chili sauce
  
• 2 Tbsp lime juice
  
• 1 Tbsp Asian fish sauce (nuoc mam, or nam pla)
  
• 2 Tbsp chopped fresh cilantro
  
• 1 pound (30 to 35 per pound) shrimp, shelled, deveined, and rinsed
  
• Lime wedges
  






Instructions



1. Mix chili sauce, lime juice, fish sauce and cilantro; set aside.
   
   
2. Divide shrimp into 4 equal portions. Lay each portion of shrimp in a neat row with tails pointed in the same direction. Thread 2 thin wood or metal skewers (8 to 10 inches long) about 1-1/2 inches apart through center of each row of shrimp, pushing the shellfish close together.
   
   
3. Place shrimp on an oiled grill above a solid bed of hot coals or high heat on a gas barbecue (you can hold your hand at grill level for only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until shrimp are pink, 2 to 3 minutes per side.
   
   
4. Brush tops of shrimp with the chili sauce mixture; turn over, and cook just until glaze bubbles and browns slightly, about 30 seconds (watch closely; glaze burns easily). Brush tops with more chili mixture, then turn glaze down and cook just until it darkens slightly, about 30 seconds more.
   
   
5. Transfer shrimp to plates or a platter. Season to taste with remaining chili mixture and juice from lime wedges.
   
   Makes 4 servings.