Whenever possible we use domestic gulf shrimp- the texture and flavor is far superior to imported shrimp. This recipe includes my version of a Thai Chili sauce, but a store bought version will certainly make it in a pinch.
- 2 pounds 21-25 shrimp, peeled and deveined, tail on
- 1 package of bamboo skewers
- Olive oil
- Thai chili sauce (recipe below)
Thai Chili Sauce
- ½ cup rice vinegar
- ¼ cup water
- 2/3 cup sugar
- ½ teaspoon fresh grated ginger
- 3 tablespoons fish sauce
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon sriracha sauce
- 1 ½ tablespoons fresh minced garlic
- ½ teaspoon salt
- 1 ½ tablespoons cornstarch dissolved in 3 tablespoons water
To make Thai Chili Sauce
Mix vinegar, water, sugar and fish sauce in a small saucepan. Bring to a boil, then reduce to a simmer for 2-3 minutes. Add sriracha, ginger, salt, red pepper flakes and garlic. Bring to a light boil then add cornstarch slurry while whisking. Cook for 2-3 minutes or until desired thickness is achieved, then cool and refrigerate.
Skewer 5 shrimp per skewer, then lightly brush shrimp with olive oil and place on medium hot grill for 2-3 minutes, then flip and cook for 2 minutes.
Lightly brush shrimp with chili sauce, allow to cook for 1 more minute.
Flip shrimp, brush other side with chili sauce and allow to cook for 1 minute or until shrimp is opaque throughout.
Arrange skewers on platter with more chili sauce for dipping.