Grilled Shrimp With Fiery Lemongrass-Chile Sambal

Steve Raichlen visited 53 countries (6 or 7 continents - if you include the occasional barbcue obsessed scientist stationed in Antartica) on a quest to get to the heart of the most universal cooking method grilling over an open flame. Most countries have evolved their unique grills, rubs, marinades, grilling techniques, and styles of barbecue & that way, the country grills say a lot about its culture. True, a lot of great grilling takes place on Third World street corners, but you can also find some pretty amazing barbecue at luxury resorts. This comes from the hotel Amandari in Indonesia, which is built right into a rice paddy near the artist town of Ubud in Bali Dinner began with a Balinese welcome dance performed by local children They dined at a table for two strewn with rose petals in an open pavilion facing a lily pond. There was a team of chefs that cooked for them alone, on portable grills over charcoal (the best way for excellent flavor!) The succesion of dishes revealed Balinese cooking in all its polymorphic glory. A profoundly complex cuisine only hinted at in the food at your typical street-corner stall, Bon Appetit Magazine, July 2009 edition. The shrimp is grilled with an aromatic paste of lemongrass, ginger, turmeric, chile peppers & paprika. There is a 15-30 minute marinating time not included.:)

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• SAMBAL

• 6  thai  bird chiles (or more) or 2  serrano peppers or 2  jalapeno chiles, seeded, coarsely chopped (preferably red, more if wanted)
• 1 1⁄2 cups  coarsely chopped shallots (about 8 ounces)
• 1⁄4 cup  chopped peeled fresh ginger
• 3  tablespoons  chopped lemongrass (from bottom 4 inches of 2 large stalks)
• 6  macadamia nuts
• 4  garlic cloves, coarsely chopped
• 2  teaspoons  packed golden brown sugar
• 2  teaspoons turmeric
• 1 1⁄2 teaspoons salt
• 1  teaspoon ground coriander
• 1  teaspoon paprika
• 1  bay leaf, crumbled
• 1⁄2 teaspoon fresh ground black pepper
• 2  tablespoons  vegetable oil (or more)
• 1  cup water

• SHRIMP

• 2  tablespoons fresh lime juice
• 3  tablespoons  vegetable oil (or more)
• 3  lbs  uncooked unpeeled large shrimp or 2 1⁄2 lbs  uncooked peeled large shrimp, deveined, tails left intact

Directions

1. SAMBAL::
2. Combine 6 Thai bird chiles (or 2 serrano or jalapeño chiles) and next 12 ingredients (through black pepper) in processor.
3. Using on/off turns, blend until finely chopped and paste forms.
4. If spicier sambal is desired, add more chopped chiles to taste and blend again until paste forms.
5. Transfer sambal to small bowl.
6. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat.
7. Add sambal and cook until fragrant and lightly browned, stirring constantly and adding more oil by tablespoonfuls if mixture is dry, about 7 minutes.
8. Add 1 cup water; reduce heat to medium and simmer until most of water is absorbed but mixture is still creamy, stirring often, about 4 minutes.
9. Transfer to small bowl and cool.(* Can be made 1 day ahead).
10. Cover sambal and chill.
11. SHRIMP:
12. Whisk lime juice, 3 tablespoons oil, and 2 tablespoons sambal in small bowl. (**Can be made 1 day ahead.).
13. Cover and chill.
14. Rewhisk marinade before using, adding more oil by teaspoonfuls if marinade is thick.
15. If using unpeeled shrimp, use kitchen scissors to cut shrimp shell along rounded back of tail; scrape out vein with tip of bamboo skewer or tip of small knife.
16. Place peeled or unpeeled shrimp in large glass baking dish.
17. Brush shrimp all over with marinade.
18. Allow shrimp to marinate at room temperature at least 15 minutes and up to 30 minutes.
19. Meanwhile, prepare barbecue (medium-high heat).
20. Brush grill rack with oil.
21. Grill shrimp until just opaque in center, 2 to 3 minutes per side.
22. Transfer shrimp to platter.
23. Rewarm remaining sambal and serve alongside for dipping or for spooning atop shrimp.
24. E N J O Y !