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Spicy Grilled Red Chile and Ginger Shrimp Skewers

From

June/July 2007

Most grilled shrimp recipes overcook the shrimp and finish them in a bath of mouth-numbing hot sauce. We wanted our Spicy Grilled Red Chile and Ginger Shrimp Skewers recipe to produce tender, juicy shrimp with a smoky, charred crust and chile flavor that was more than just superficial. To do this, we sprinkled one side of our butterflied shrimp with sugar to promote browning and grilled it over high heat until a nice crust had developed. We then flipped the shrimp skewer and turned off the heat, which allowed the second side to finish cooking by gentle, residual heat. A flavorful mixture that included red chiles, garlic, and ginger proved perfect as our shrimp’s zesty marinade and a finishing sauce.

Serves 4

Buy extra-large shrimp (21 to 25 per pound) for this recipe. Make the marinade with one chile, taste it, and add more to taste if desired. We prefer flat metal skewers that are at least 14 inches long.

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