Grilled Shrimp With Fiery Lemongrass-chile Sambal

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 thai bird chiles (or more) or 2 serrano peppers or 2 jalapeno chiles, seeded, coarsely chopped (preferably red, more if wanted)
• 1 1/2 cups coarsely chopped shallots (about 8 ounces)
• 1/4 cup chopped peeled fresh ginger
• 3 tablespoons chopped lemongrass (from bottom 4 inches of 2 large stalks)
• 6 macadamia nuts
• 4 garlic cloves, coarsely chopped
• 2 teaspoons packed golden brown sugar
• 2 teaspoons turmeric
• 1 1/2 teaspoons salt
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 bay leaf, crumbled
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons vegetable oil (or more)
• 1 cup water
• 2 tablespoons fresh lime juice
• 3 tablespoons vegetable oil (or more)
• 3 lbs uncooked unpeeled large shrimp or 2 1/2 lbs uncooked peeled large shrimp, deveined, tails left intact

Recipe

• 1 sambal::.
• 2 combine 6 thai bird chiles (or 2 serrano or jalapeño chiles) and next 12 ingredients (through black pepper) in processor.
• 3 using on/off turns, blend until finely chopped and paste forms.
• 4 if spicier sambal is desired, add more chopped chiles to taste and blend again until paste forms.
• 5 transfer sambal to small bowl.
• 6 heat 2 tablespoons oil in heavy large saucepan over medium-high heat.
• 7 add sambal and cook until fragrant and lightly browned, stirring constantly and adding more oil by tablespoonfuls if mixture is dry, about 7 minutes.
• 8 add 1 cup water; reduce heat to medium and simmer until most of water is absorbed but mixture is still creamy, stirring often, about 4 minutes.
• 9 transfer to small bowl and cool.(* can be made 1 day ahead).
• 10 cover sambal and chill.
• 11 shrimp:.
• 12 whisk lime juice, 3 tablespoons oil, and 2 tablespoons sambal in small bowl. (**can be made 1 day ahead.).
• 13 cover and chill.
• 14 rewhisk marinade before using, adding more oil by teaspoonfuls if marinade is thick.
• 15 if using unpeeled shrimp, use kitchen scissors to cut shrimp shell along rounded back of tail; scrape out vein with tip of bamboo skewer or tip of small knife.
• 16 place peeled or unpeeled shrimp in large glass baking dish.
• 17 brush shrimp all over with marinade.
• 18 allow shrimp to marinate at room temperature at least 15 minutes and up to 30 minutes.
• 19 meanwhile, prepare barbecue (medium-high heat).
• 20 brush grill rack with oil.
• 21 grill shrimp until just opaque in center, 2 to 3 minutes per side.
• 22 transfer shrimp to platter.
• 23 rewarm remaining sambal and serve alongside for dipping or for spooning atop shrimp.
• 24 e n j o y !