Grilled Shrimp w/ Fiery Sambal

Grilled Shrimp with Fiery Lemongrass-Chile Sambal
Serves 6 as an appetizer; adapted from Bon Appetit, July 2009


6 Thai bird chiles (or 2 serrano or jalenpeno chiles); coarsely chopped
1 1/2 c coarsely chopped shallots
1/4 c chopped peeled fresh ginger
3 T chopped lemongrass (bottom 4 inches of 2 stalks)
6 macadamia nuts
4 garlic cloves, coarsely chopped
2 t golden brown sugar
2 t turmeric
1 1/2 t salt
1 t g coriander
1 t paprika
1 bay leaf, crumbled
1/2 t fresh ground black pepper
2 T vegetable oil
1 c water
cilantro for garnish, optional

shrimp & marinade
2 T fresh lime juice
3 T vegetable oil
3 lbs uncooked, unpeeled large shrimp

Sambal: Combine thai chiles and next 12 ingredients in processor. Blend until finely chopped and paste forms. If spicier sambal is desired, add more chopped chiles to taste and blend again. Transfer to small bowl. Heat 2 T oil in heavy large saucepan over med-hi heat. Add sambal and cook until fragrant and lightly browned, stirring constantly and adding more oil by T if mixture is dry, about 7 minutes. Add 1 cup water; reduce heat to medium and simmer until most of water is absorbed but mixture is still creamy, stirring often, about 4 minutes. Transfer to small bowl and cool. (Can be made 1 day ahead).

Marinade & Shrimp: Whisk lime juice, 3 T oil, 2 T sambal in small bowl. Cover and chill if storing. Rewhisk before using, adding more oil if marinade is thick.

Place shrimp in large glass baking dish. Brush w/ marinade and let sit 15 - 30 minutes. Prepare grill to med-hi heat. Brush rack w/ oil. Grill shrimp until opaque in center, 2-3 minutes per side. Transfer to platter. Rewarm sambal and serve with shrimp for dipping.