Grilled Shrimp with Chile, Cilantro, and Lime

I love shrimp in the shell.  It's not something that Americans like to deal with.  All over southern Europe and South America, shrimp cooked in there shells.  It adds a depth to the flavor of the cooked shrimp.  Kind of like cooking it in its own stock.  Serves 4

PHOTOGRAPH BY Tuukka Koski

INGREDIENTS

• 16 jumbo shrimp, unpeeled, preferably head-on
• 6 tablespoons fish sauce (such as nuoc nam or nam pla), divided
• 4 tablespoons vegetable oil, divided, plus more for grill
• 2 teaspoons turmeric
• 30 cilantro sprigs, chopped
• 10 long red chiles (such as Holland or Anaheim), stemmed
• 8 garlic cloves
• 2 1' pieces ginger, peeled
• 1/4 cup fresh lime juice
• 2 tablespoons palm sugar or (packed) light brown sugar

• Combine shrimp, 2 Tbsp. fish sauce, 2 Tbsp. oil, and turmeric in a large bowl; toss to coat. Let stand for 30 minutes.
• Purée 4 Tbsp. fish sauce, 2 Tbsp. oil, cilantro, and remaining ingredients in a blender or food processor until a coarse mixture forms; transfer dipping sauce to a small bowl and set aside.
• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Oil grill grates. Shake excess liquid from shrimp and place shrimp on grill. Cook, turning occasionally, until shrimp are charred and cooked through, 5-6 minutes.
• Serve immediately with sauce.
  
  
  

NUTRITIONAL INFORMATION

4 servings (main), one serving contains:

• Calories (kcal) 250
• Fat (g) 15
• Saturated Fat (g) 1.5
• Cholesterol (mg) 45
• Carbohydrates (g) 22
• Dietary Fiber (g) 2
• Total Sugars (g) 13
• Protein (g) 10
• Sodium (mg) 2140