Name: Spicy Grilled Red Chile and Ginger Shrimp Skewers
Total time: 1 h 15 min
Ingredients: 1 - 3 small red chiles , seeded and chopped; 2 tablespoons soy sauce; 1 tablespoon toasted sesame oil; 3 tablespoons rice vinegar; 1 clove minced garlic; 1 tablespoon grated fresh ginger; 2 teaspoons sugar; 1 minced scallion; 1 1/2 pounds extra-large shrimp , peeled and deveined; 1/2 teaspoon sugar; 1 tablespoon minced fresh cilantro

Why This Recipe Works

Most grilled shrimp recipes overcook the shrimp and finish them in a bath of mouth-numbing hot sauce. We wanted our Spicy Grilled Red Chile and Ginger Shrimp Skewers recipe to produce tender, juicy shrimp with a smoky, charred crust and chile flavor that was more than just superficial. To do this, we sprinkled one side of our butterflied shrimp with sugar to promote browning and grilled it over high heat until a nice crust had developed. We then flipped the shrimp skewer and turned off the heat, which allowed the second side to finish cooking by gentle, residual heat. A flavorful mixture that included red chiles, garlic, and ginger proved perfect as our shrimp’s zesty marinade and a finishing sauce.

Before You Begin

Buy extra-large shrimp (21 to 25 per pound) for this recipe. Make the marinade with one chile, taste it, and add more to taste if desired. We prefer flat metal skewers that are at least 14 inches long.

Instructions

For the marinade: Process all ingredients in food processor until smooth. Reserve 2 tablespoons marinade; transfer remaining marinade to medium bowl.

For the shrimp: Pat shrimp dry with paper towels and butterfly according to photo.

Add to bowl with marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 1 hour.

Heat all burners on high for 15 minutes. Scrape cooking grate clean. Meanwhile, thread marinated shrimp on skewers according to photo.

Sprinkle one side of shrimp with sugar. Grill shrimp, sugared side down, with lid down, until lightly charred, 3 to 4 minutes. Turn all burners off, flip skewers, close lid, and cook until other side of shrimp is no longer translucent, 1 to 2 minutes. Using tongs, slide shrimp into medium bowl and toss with reserved marinade. Sprinkle with 1 thinly sliced scallion and serve with lime wedges.