Grilled Shrimp with Sweet Chile Sauce
Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.
1/4 cup vegetable oil, plus more for grilling
4 garlic cloves, minced
2 fresh long red chiles, seeded and minced
2 tablespoons julienned fresh ginger
1/2 cup ketchup
1/4 cup Thai sweet chile sauce
1/4 cup hoisin sauce
1 tablespoon Asian fish sauce
1 tablespoon sugar
1 scallion, minced
2 tablespoons chopped cilantro
2 tablespoons chopped mint
1 cup halved grape tomatoes
12 jumbo shrimp in the shells, butterflied and deveined
Salt and freshly ground pepper
In a large saucepan, heat the 1/4 cup of oil. Add the garlic, chiles and ginger and cook over moderate heat, stirring, until fragrant, 2 minutes. Add the ketchup, chile sauce, hoisin sauce, fish sauce, sugar and 1/4 cup of water. Simmer until slightly thickened, 5 minutes. Spoon 1 cup of the sauce into a bowl and let cool slightly, then stir in the scallion, cilantro, mint and tomatoes.
Light a grill or preheat a grill pan. In a large bowl, toss the shrimp with oil season with salt and pepper. Grill over moderately high heat, turning once, until cooked through, about 6 minutes. Transfer the shrimp to a large bowl. Add the sauce from the saucepan toss. Return the shrimp to the grill and cook, turning once, until glazed, 1 minute. Serve the shrimp with the sweet chile sauce.
Serve With Steamed rice.
Makes 4 first-course servings.
Recipe by Pete Evans via foodandwine.com