Thai Marinated, Skewered And Grilled Jumbo Shrimp
Recipe By: Emeril Lagasse
24 jumbo shrimp -- peeled and deveined
2 cups coconut milk
1/2 cups lime juice
1/4 cup Thai fish sauce
4 tablespoons sriracha sauce
1 tablespoons tamarind paste
1 tablespoons lime zest
1 tablespoons minced garlic
1 tablespoons minced ginger
1 tablespoons kosher salt
6 bamboo skewers
Vegetable oil -- for oiling grill
Place the shrimp in a large, 1-gallon resealable food storage plastic
bag. Place the rest of the ingredients (coconut milk through salt) in
a non-reactive medium bowl and whisk to combine. Pour the marinade
over the shrimp and seal in the bag. Allow to marinate at room
temperature for 30 minutes, turning the bag occasionally to ensure
even marinating. Soak bamboo skewers in warm water while you marinade
the shrimp.
Preheat the grill to medium-high. Remove the shrimp from the marinade
and skewer 4 per skewer and set aside. Brush the grill lightly with a
bit of vegetable oil and place the shrimp on the grill. Cook the
shrimp for 3 minutes, basting with the marinade as it cooks, then
turn and cook for an additional 3 minutes, while basting, on the
second side. Serve while hot.
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