Grilled shrimp is more tender and flavourful when cooked shell-on. If you don’t like cilantro, use Thai basil leaves.
- 1 lb large shrimp, shell-on
- 1 Tbsp Layover in Thailand spice blend, ground
- 4 garlic cloves
- 1 pinch salt
- ½ inch ginger
- ½ jalapeño chili
- 3 cilantro sprigs (with the root, if possible)
- 4 Tbsp lime juice
- 1 tsp sugar
- 2 Tbsp fish sauce
- 6 wooden skewers
Rinse the shrimp in cold water and place them on a paper towel to drain.
Place the spices, garlic and salt in a mortar then grind to a purée.
Roughly chop the ginger, jalapeño chilie and fresh coriander with roots. Place in the mortar with garlic and continue to grind into a purée.
Incorporate the lime juice, sugar and fish sauce.
Place the shrimp in a bowl with the marinade and let rest for 1 hour.
Skewer the shrimp and grill on medium heat for 2 to 3 minutes on each side. Serve immediately.