Recipe of the Month
May
, 2020
                         THAI BARBECUED SHRIMP

2 pounds large raw, shell-on shrimp, about 35-40
6 cloves garlic, minced
3 tablespoons ginger, grated or finely minced
3 finely chopped serrano chilies, seeds and veins removed.
  (1/2 teaspoon red pepper flakes can be substituted)
2 scallions, chopped
1/4 cup fresh cilantro, chopped
Zest from two limes
1/4 cup freshly squeezed lime juice
1/4 cup hoisin sauce
1/4 cup rice or red wine vinegar
1/3 cup low sodium soy sauce
1/4 cup honey
2 tablespoons canola oil
1 lime, sliced

Rinse the shrimp in cold water. Using your kitchen shears,
cut deeply into the shrimp shell along the back. Stop just
below the last shell segment that is attached to the tail.
Remove the vein that runs up the back of the shrimp. Place
the shrimp in a bowl and refrigerate until ready to use.

Combine the remaining ingredients except the sliced lime.
Stir well until all of the ingredients are well incorporated.
(At this point, you can refrigerate everything for up to
8 hours before completing the recipe.) Combine the shrimp
with the marinade, making sure that the marinade seeps
into the backs of the prepared shrimp. Return the shrimp
to the refrigerator and allow the shrimp to marinate for
30 minutes.

Preheat your gas grill to 350o. Lightly oil a grill screen.
(If you do not have a grill screen, you can skewer the shrimp
on wooden skewers that have been soaked in hot water for
at least 30 minutes.) Place the grill screen on the prepared
grill and lay the shrimp on the screen. Brush the shrimp with
the marinade. Close the grill cover and cook for two minutes.
Brush the shrimp again and then flip the shrimp over, brush
with marinade and cook for an additional two minutes.

Transfer the shrimp to a serving platter. Garnish with lime
slices and some chopped cilantro. I serve these shrimp with
warm sushi rice, grilled asparagus, and grilled pineapple slices.
You can also serve the shrimp as an appetizer/first course.

Serves 4.