Southeast Asian-Style Grilled Shrimp with Aromatic Herbs
Give your barbecue an Asian twist with chef Chris Schlesinger's flavorful recipe for head-on jumbo shrimp.Also try: Barbecued Oysters with Bacon and Garlic Butter; Grilled Clams With Garlic, White Wine, and Tomatoes
- 24 jumbo shrimp, head-on, peeled and deveined
- 2 tablespoons toasted sesame oil
- Coarse salt and freshly ground pepper
- 2 tablespoons chopped fresh ginger
- 1 tablespoon chopped fresh garlic
- 1 tablespoon chopped fresh hot chile
- 1 tablespoon curry powder
- 1 tablespoon chopped fresh lemongrass
- 1/4 cup chopped fresh Thai basil
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup freshly squeezed lime juice
- 1/4 cup fish sauce
- 1 tablespoon sugar
- Preheat a grill: If using a charcoal grill, make a fire in your grill with the coals placed off to one side. When the coals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
- Brush shrimp with sesame oil and season with salt and pepper. Place shrimp on grill near, but not directly over, the coals and cook, turning once, until shrimp are opaque, 3 to 4 minutes per side. Remove from heat and transfer to a large nonreactive bowl.
- Add ginger, garlic, chile, curry powder, lemongrass, Thai basil, mint, cilantro, lime juice, fish sauce, and sugar to bowl with shrimp. Toss to combine. Serve immediately.
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