In Thailand, satés (“stick” or “skewer”) are tiny pieces of meat or fish marinated and grilled on skewers. Raichlen likes to cook these satés on lemongrass or bamboo skewers that have been soaked in water for 40 minutes. Metal skewers can be used instead. Adapted from The Barbecue Bible by Steven Raichlen (Workman, 1998).
Ingredients
24 extra-large shrimp (about 1 1/2 pounds), peeled and deveined
2 tablespoons soy sauce
2 tablespoons molasses
3 garlic cloves, minced
1 1/2 teaspoons ground coriander
2 tablespoons lime juice
2 tablespoons light brown sugar
3 tablespoons canola oil, divided
Instructions
1. Rinse shrimp; drain and blot with paper towels.
2. In a large bowl, whisk soy sauce, molasses, garlic, coriander, lime juice, sugar and 1 tablespoon oil. Add shrimp and toss to coat. Cover and marinate in refrigerator 1 hour.
3. Preheat grill to high. Thread shrimp on skewers. Oil grill grate. Place shrimp on grate and grill, brushing with remaining 2 tablespoons oil, until brown on outside and firm inside, about 2 minutes per side. Serves 4 as a main coarse, 6 to 8 as an appetizer.
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