Shrimp is fantastic grilled, yet it can be a little hard to grill. Thread them onto skewers, however, and it is quick and easy. This shrimp recipe from Southeast Asia has the heat and a little sweet. For those who want it spicier, double the Sambal chili paste and it will certainly fulfill your expectations. We serve these frequently at parties as an appetizer.

MAKES 4 TO 6 KEBABS

INGREDIENTS

• 1½ pounds (680 g) jumbo shrimp
• 4 to 6 skewers
• ¼ cup (60 ml) soy sauce
• 5 tablespoons (75 g) light brown sugar
• 3 cloves of garlic, minced
• 2 tablespoons (28 ml) vegetable oil
• 2 tablespoons (28 ml) water
• 2 tablespoons (30 g) Sambal chili paste
• 1 tablespoon (15 ml) white vinegar
• 2 teaspoons fish sauce
• 2 teaspoons tamarind paste (pulp)
• 1 teaspoon onion powder
• 1 teaspoon fresh ginger
• 1 teaspoon ground turmeric
• 1 teaspoon sesame oil (optional)
• ¼ teaspoon black pepper
• ¼ teaspoon salt

FOR MARINADE AND BASTE:

• Combine all the ingredients for the marinade and reserve 1/3 cup (80 ml) in a separate container in the refrigerator to be used as a basting sauce.
• While the sesame oil is optional, it really does add an extra layer of flavor to dish, so if you have, do use it.

INSTRUCTIONS

1. Peel and devein the shrimp. Make sure to leave the tails on. Rinse off with cold water and pat dry with paper towels.
2. Place the shrimp into a resealable plastic bag. Pour the marinade over the shrimp and toss gently to coat. Remove any excess air from the bag, seal, and place into the refrigerator for 30 minutes.
3. Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
4. Thread the marinated shrimp onto the skewers, about 5 to 6 per skewer. Discard any marinade remaining in the bag.
5. Place the kebabs on the grill. Cook for 4 to 8 minutes, turning 2 or 3 times. Baste frequently with the reserved basting sauce. When the shrimp is firm, but not rubbery, and the color has changed through the middle, they are cooked.
6. Once cooked, remove the kebabs from the grill. Serve as an appetizer or over rice.

NOTE:

• For a vegetarian or vegan option, try this recipe with tempeh, extra-firm tofu, vegetables like eggplant, zucchini, or hearty mushrooms.