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Garlic Shrimp with Peanut Lime Sauce


Get grilling this weekend. Here’s a great recipe to get you started. TAG IT/SHARE IT/LIKE IT!


¼ cup peanut oil
¼ cup low-sodium soy sauce
3 tablespoons unsalted peanuts
½ teaspoon grated lime zest
2 tablespoons lime juice
2 tablespoons toasted sesame oil
2 tablespoons roughly chopped fresh basil leaves
2 tablespoons roughly chopped fresh ginger
1 large garlic clove, roughly chopped
1 teaspoon hot chili-garlic sauce, such as Sriracha

Kosher salt

1½ pounds large shrimp (21/30 count), peeled and deveined
1 lime, cut into wedges

In a food processor combine the marinade ingredients. Process until fairly smooth, 20 to 30 seconds. Pour into a medium, nonreactive bowl and season with salt if desired. Add the shrimp and turn to coat. Cover and set aside at room temperature for at least 20 minutes but no longer than 30 minutes.

Prepare the grill for direct cooking over high heat (450° to 550°F).

Brush the cooking grates clean. Grill the shrimp over direct high heat, with the lid closed as much as possible, until the shrimp are firm to the touch, lightly charred, and just turning opaque in the center, 2 to 4 minutes, turning once or twice. Remove from the grill and serve right away with a squeeze of lime.