4 to 6 Servings
1¼ pounds large raw shrimp, peeled and deveined
Spicy Marinade
6 cloves peeled garlic, smashed with the flat side of a knife
2 to 3 small, hot red Thai peppers, ends trimmed, seeds removed, and thinly sliced (If fresh red peppers are unavailable, you may substitute dried. Soften in hot water for 15 minutes and drain.)
¼ cup rice wine or sake
1 teaspoon toasted sesame oil
1 tablespoon olive or canola oil for oiling the grill
Six 10-inch long bamboo skewers, soaked in water to cover for 1 hour and drained
1. Using a sharp knife, score the shrimp down the back so that they will “butterfly” when cooked. Place in a bowl.
2. To make the Spicy Marinade: Trim the ends of the peppers, remove the seeds, and cut into thin slices. Combine the pappers with the remaining marinade ingredients. Toss lightly with the shrimp, cover and marinate briefly at room temperature or overnight in the refrigerator.
2. Thread the shrimp onto the skewers so that they will lie flat.
3. Prepare a medium-hot fire for grilling and place the grill rack about 3 inches from the coals. Brush the oil on the grill and arrange the skewered shrimp on top. Cook about 3 to 4 minutes per side, basting with the marinade, until the shrimp are cooked through. Remove the cooked shrimp from the skewers and serve with the Roasted Cherry Tomato Cilantro Salsa or other Easy Sides and rice or other whole grains.
