Grilled Shrimp with Garlic Chile Vinaigrette

Ingredients

Shrimp:
1.5 lbs of Shrimp shell on
Sliced Red Chili Peppers for garnish
Limes for garnish

Marinade:
1/4 cup of Soy Sauce
1 tbsp of Garlic Paste
1 tbsp of Fish Sauce
2 tsp of Sea Salt
1.5 tsp of Black Pepper
1-2 Limes juiced

Garlic Chile Vinaigrette:
4-5 Garlic Cloves
1 Red Chili Pepper finely sliced
1.5 tbsp of Olive Oil
1.5 tbsp of Cilantro
1 tbsp of Rice Wine Vinegar
2 tsp of Honey
1.5 tsp of Fish Sauce
1 tsp of Sea Salt
1-2 Limes juiced

Instructions

In a blender, add the ingredients for the Garlic Chile Vinaigrette, EXCEPT for the chili peppers. Blend until smooth, then add to a bowl or mason jar. Add the finely sliced chili peppers into the vinaigrette and mix. Let sit in the fridge for 15 minutes but ideally 1 hour.

Add your shrimp to a food safe bowl or bag along with all the ingredients for the marinade. Mix together thoroughly, then place in the fridge for only 15 minutes.

Preheat your grill for direct cooking at high temperature (around 400F). Add your grill grate or grill basket over the coals 2-3 minutes before cooking to preheat.

Pull out the shrimp from the fridge and discard any excess marinade. Add the shrimp over the fire to cook for 1.5 minutes per side or until they are no longer translucent.

Once the shrimp are done, pull them off and place them into a bowl. Drizzle about 2 tbsp of the Garlic Chile Vinaigrette into the bowl and toss the shrimp until they are evenly coated.

Serve them up with some sliced chili peppers and limes for garnish. Enjoy!