Ingredients

• 12 large raw shrimp (wild U-10 or 15/20 count) peeled, deveined and cut in "fan" shape (similar to butterfly)
• 1 tablespoon fresh lime juice (from1 small lime), plus lime wedges for garnish
• 1 teaspoon Thai chili sauce (recommended: Sriracha) or more, to taste
• 1 tablespoon light brown sugar
• 2 tablespoons bottled minced garlic or 6 fresh cloves, minced
• 2 tablespoons ketchup
• 1 Thai chile, sliced thin or habanero or Scotch bonnet
• 1/4 cup canola or olive oil
• 1/4 cup toasted sesame oil
• 1/4 cup soy sauce
• 4 to 5 grinds black pepper

Instructions

1. Watch how to make this recipe.
2. Heat a grill to medium-high heat.
3. Put the shrimp into a glass bowl. Whisk the remaining ingredients in a medium bowl and pour 1/2 to 2/3 if it over the shrimp. (Reserve the remaining marinade to brush on the shrimp during grilling.) Allow the shrimp to marinate for only 8 to 10 minutes or the lime juice will begin to "cook" the shrimp. Grill the shrimp, approximately 2 to 3 minutes per side while brushing with the reserved marinade. I use a silicone brush. Remove the shrimp from the grill to a platter and serve garnished with lime wedges.