Tangy Thai Grilled Shrimp

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Tangy Thai Grilled Shrimp
Makes 8 appetizer portions
This recipe was inspired by a recipe from Charles Krug Winery–try it with a fruity sauvignon blanc for a fun wine pairing. Bon appétit!

  • 2 pounds large raw shrimp in shells, “easy peel” are great, or peeled shrimp
  • 8 cloves garlic, peeled
  • 2” piece of gingerroot
  • 4 jalapeño chiles, including seeds if you like it hot, seeds scraped out if you don’t
  • 6 green onions, with tops
  • 1/2 cup cilantro, lightly packed
  • grated zest from one lime
  • juice from the zested lime
  • 1/4 cup white wine
  • 1/4 cup white wine vinegar
  • 1/3 cup Thai fish sauce or soy sauce
  • 1/3 cup honey
  • 1 additional lime, cut into thin wedges for garnish

Peel the shrimp if desired, although shrimp marinated then cooked in the shell are more succulent and flavorful.

For the marinade, finely chop the first six ingredients, or pulse them together in a food processor until minced. Stir in the remaining five ingredients. (Marinade can be prepared a few hours ahead and refrigerated.)

Set aside 1/2 cup of the marinade for dipping. 45 minutes-1 hour before grilling, coat the shrimp with the remaining marinade, loosening shells a bit to allow marinade underneath; keep refrigerated.

Prepare barbecue. Grill shrimp on both sides over high heat until they are evenly pink on the outside, about 4 minutes total. Serve hot with lime wedges; pass the extra marinade for dipping.

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