Grilled Shrimp Fontes-Style

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

Heat Scale
Submit Recipe

Ingredients:

The freshest shrimp you can find, as many lbs as you need

For the marinade:
Thai chiles, several varieties
Ginger
Garlic
Shallots
Cilantro
Lime Juice

For the glaze:
Honey
Butter
Sriracha (or hot sauce of your choosing)

Instructions:

Finely mince the chiles, ginger, garlic, shallots and cilantro in a large bowl, toss the mince with the beer, lime and shrimp. Let sit for 1-2 hours.

For the glaze, melt equal parts honey and butter together with as much sriracha as you can handle.

Heat your grill. Add the shrimp in a single layer. Immediately brush with the glaze. Once you’ve hit them all with glaze, begin flipping them – they cook right quick. Glaze the other side. Toss around until all the shrimp are opaque and pink and have some nice grill marks. Transfer to a platter and serve immediately.

Recipe by Graham Fontes, via thursdaynightsmackdown.com