Grilled Shrimp with Fiery Lemongrass-Chile Sambal

Name: Grilled Shrimp with Fiery Lemongrass-Chile Sambal
Yield: 6 Servings
Ingredients: 6 (or more) Thai bird chiles or 2 (or more) serrano or jalapeño chiles (preferably red), seeded, coarsely chopped; 1 1/2 cups coarsely chopped shallots (about 8 ounces); 1/4 cup chopped peeled fresh ginger; 3 tablespoons chopped lemongrass (from bottom 4 inches of 2 large stalks); 6 macadamia nuts; 4 garlic cloves, coarsely chopped; 2 teaspoons (packed) golden brown sugar; 2 teaspoons turmeric; 1 1/2 teaspoons salt; 1 teaspoon ground coriander; 1 teaspoon paprika; 1 bay leaf, crumbled; 1/2 teaspoon freshly ground black pepper; 2 tablespoons (or more) vegetable oil; 1 cup water; 2 tablespoons fresh lime juice; 3 tablespoons (or more) vegetable oil; 3 pounds uncooked unpeeled large shrimp, or 2 1/2 pounds uncooked peeled large shrimp, deveined, tails left intact

By Steven RaichlenPhotography by Hans Gissinger

May 5, 2009

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Recipe notes