Shrimps on the Barbie with Chili-Lime Dressing

These grilled shrimp get a Southeast Asian-inspired marinade that hits every note: spicy from Chinese chili sauce, citrusy from fresh lime juice and zest, and aromatic from lemongrass and mint. One hour in the marinade and the shrimp soak up all of it.

Lemongrass prep matters here. Peel away the tough outer leaves and only use the tender inner core. If you skip this step, you’ll end up with fibrous bits that don’t break down and stick in your teeth.

Two minutes per side on the grill is all you need for jumbo shrimp. Watch for the flesh to turn opaque and the edges to curl slightly. Overcooked shrimp turn rubbery fast, so stay close to the grill and pull them the moment they’re done.

Chef Tips

• Leave the tails on for grilling. They give you a natural handle and look great on the plate.
• Use skewers to keep the shrimp from falling through the grill grates. Soak wooden skewers for 20 minutes first, or use metal.
• If you can’t find fresh lemongrass, lemongrass paste from a tube works. Use about a tablespoon to replace two stalks.
• Grill over medium-high heat, not blazing hot. You want char marks and cooked-through shrimp, not burned outsides with raw centers.

Variations

• Thread the shrimp with chunks of pineapple for a sweet-heat combination.
• Swap Chinese chili sauce for Sriracha or sambal oelek depending on what’s in your pantry.
• Serve over coconut rice with extra lime wedges for a complete plate.