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24 jumbo tiger shrimp (about 10 per pound)
1/4 cup fish sauce
1/4 cup fresh lime or lemon juice
1/3 cup palm sugar or granulated sugar
1 tablespoon vegetable oil
1 large garlic clove, finely grated
1/4 cup packed fresh Thai basil, mint or cilantro leaves, minced
1 to 2 Thai chilies, stemmed, seeded and minced
Instructions
1/4 cup fish sauce
1/4 cup fresh lime or lemon juice
1/3 cup palm sugar or granulated sugar
1 tablespoon vegetable oil
1 large garlic clove, finely grated
1/4 cup packed fresh Thai basil, mint or cilantro leaves, minced
1 to 2 Thai chilies, stemmed, seeded and minced
1. Using a paring knife, cut through back shell of each shrimp. Remove dark vein. Run your forefinger between shell and flesh of each shrimp, separating but not removing shell from flesh.
2. In a large bowl, combine fish sauce, lime juice and sugar; whisk until sugar is dissolved. Add oil, garlic, basil and chili. If you wish, pour marinade in a blender and pulse until smooth.
3. Place shrimp and marinade in a large zip-top plastic bag. Squeeze our air, seal, and shake to coat shrimp evenly. Refrigerate for 4 hours, turning bag every 30 minutes.
4. Prepare a charcoal or gas grill to high. Grill shrimp, turning frequently, until evenly pink and golden on both sides, 2 to 3 minutes.
Reprinted with permission from Corinne Trang’s The Asian Grill (Chronicle Books, 2006), “Relish This and That,” June 2006.
2. In a large bowl, combine fish sauce, lime juice and sugar; whisk until sugar is dissolved. Add oil, garlic, basil and chili. If you wish, pour marinade in a blender and pulse until smooth.
3. Place shrimp and marinade in a large zip-top plastic bag. Squeeze our air, seal, and shake to coat shrimp evenly. Refrigerate for 4 hours, turning bag every 30 minutes.
4. Prepare a charcoal or gas grill to high. Grill shrimp, turning frequently, until evenly pink and golden on both sides, 2 to 3 minutes.
Reprinted with permission from Corinne Trang’s The Asian Grill (Chronicle Books, 2006), “Relish This and That,” June 2006.
