Grilled Shrimp with Vietnamese Vinaigrette
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
Ingredients:
½ cup lime juice, plus wedges for serving
¼ cup palm sugar or light brown sugar
4 scallions, sliced
2 large shallots, finely chopped
2 seeded jalapeno chiles, minced
2 tablespoons plus 2 teaspoons fish sauce
2 large cloves garlic, minced
½ teaspoon toasted sesame oil
4 teaspoons grapeseed oil
32 extra-large shrimp (2 lbs.), peeled and deveined
Freshly ground pepper
Instructions:
Serves: 8
In a medium bowl, whisk together the lime juice, palm sugar (or brown sugar), scallions, shallots, jalapenos, fish sauce, garlic and sesame oil. Preheat a grill to high. Transfer ½ cup of the vinaigrette to a large bowl and whisk in the grapeseed oil. Add the shrimp, season with pepper and toss to coat. Grill the shrimp, flipping halfway through, until just cooked through, 2 to 3 minutes per side. Transfer the shrimp to a platter and drizzle with some of the remaining vinaigrette. Serve with the lime wedges.
From Every Day with Rachel Ray magazine