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You bought the freshest-looking shrimp, baby squid, or whole fish you could find. Now what? Follow Pelaccio’s road map for any kind of seafood: Marinate it in turmeric and fish sauce, grill it quickly over high heat, then pair it with a fiery dipping sauce.

 

Grilled Shrimp with Chile, Cilantro, and Lime

Ingredients

  • 16 jumbo shrimp, unpeeled, preferably head-on
  • 6 tablespoons fish sauce (such as nuoc nam or nam pla), divided
  • 4 tablespoons vegetable oil, divided, plus more for grill
  • 2 teaspoons turmeric
  • 30 cilantro sprigs, chopped
  • 10 long red chiles (such as Holland or Anaheim), stemmed
  • 8 garlic cloves
  • 2 1″ pieces ginger, peeled
  • 1/4 cup fresh lime juice
  • 2 tablespoons palm sugar or (packed) light brown sugar

Preparation

  • Combine shrimp, 2 Tbsp. fish sauce, 2 Tbsp. oil, and turmeric in a large bowl; toss to coat. Let stand for 30 minutes.
  • Purée 4 Tbsp. fish sauce, 2 Tbsp. oil, cilantro, and remaining ingredients in a blender or food processor until a coarse mixture forms; transfer dipping sauce to a small bowl and set aside.
  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Oil grill grates. Shake excess liquid from shrimp and place shrimp on grill. Cook, turning occasionally, until shrimp are charred and cooked through, 5-6 minutes.
  • Serve immediately with sauce.

Bonappetit

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