Grilled Shrimp with Ginger Chili sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4
For the shrimp
  • 1 lb uncooked shrimp (it's OK if it's frozen so long as it's uncooked, since almost all shrimp sold in the US (and definitely in California) has been frozen at sea. If they're frozen, run them under running water for a bit to get rid of the ice before marinating)
  • ¼ c. olive oil
  • 2 cloves garlic, minced
  • generous pinch salt
  • 2 T Orange Juice
Ginger Chili Lime Sauce
  • 1 T olive oil
  • 1 tsp minced shallot
  • 4 T white wine
  • 1 tsp chopped ginger
  • juice of 1 lime
  • 6 T cream
  • ½ c. butter, cold, cut into thick slices
  • ¼ c. sweet Thai chili sauce such as Mae Ploy brand Sweet Chili Sauce
For the shrimp:
  1. Combine olive oil, garlic, salt and orange juice in a bowl or a ziploc bag. Add the shrimp and marinate for at least 2 hours, preferably longer. Thread onto skewers (if using bamboo skewers, soak them in water for at least 30 minutes before threading) and grill for 5-10 minutes or until shrimp are opaque. Serve with Ginger Lime Chili sauce.
For the sauce:
  1. Saute the shallots in the olive oil in a medium saucepan until the shallots are translucent. Add the wine, lime juice and the chopped ginger and reduce by ½. Add the cream and reduce by ½. Whisk in the butter until the sauce is thick. Strain, and add the chili sauce. Serve warm.
Sauce from D.K.'s Sushi Chronicles from Hawai'i: Recipes from Sansei Seafood Restaurant & Sushi Bar by Dave Kodama This makes a ton of sauce and it's incredibly rich to boot. It tastes just as good after sitting in the fridge for a few days, but the texture does suffer. If you plan to make it in advance, I would chill the cream reduction and rewarm it and add the butter and the chili sauce just prior to serving it. If you have leftovers you can try to revive it by warming and whisking in more butter, because, a la Julia Child, more butter never hurts).
Recipe by The Domestic Front at