Grilled Shrimp Skewers w/Spicy Asian Dipping Sauce
Makes 4-6 servings. Difficulty
2 garlic cloves, minced 1/4 cup sugar 1/3 cup gf soy sauce 1/3 cup fish sauce 1/3 cup lime juice 1 jalapeno pepper, minced 1 scallion, finely chopped 2 Tablespoons cilantro, finely chopped 1/2-3/4 cup water; or more to taste
12 large shrimp, shelled and deveined (tails left intact) Vegetable oil
Mince garlic. Sprinkle 1 tablespoon sugar on garlic and using flat side of a chef’s knife, smash garlic/sugar mixture until it mashes into a paste-like consistency. Scrape garlic paste into a medium bowl. Add remaining sugar, gf soy sauce, fish sauce and lime juice; whisking until sugar is completely dissolved. Stir in jalapeno peppers, scallions and cilantro. Stir in enough water to reach a mellow, but still lively sauce.
Place cleaned shrimp in a large zip-lock bag; adding half the sauce to the bag. (Reserve remaining sauce.) Seal bag and turn to coat shrimp thoroughly. Refrigerate for 30 minutes.
Meanwhile, soak 6 small skewers in a shallow bowl of water.
Remove shrimp from bag and discard marinade. Thread 2 shrimp onto each small skewer. Spray or brush each skewer with vegetable oil.
Grill skewers for 1-2 minutes per side over a medium-hot grill, or until pink, opaque and cooked through.
Sprinkle with cilantro and chopped peanuts. Serve remaining sauce for dipping.