Thai-style grilled shrimp in garlic chili sauce

Ingredients:

• 12 large raw shrimp (wild, size U-10 or 15-20 pcs.), peeled and deveined, fan-cut (almost like a butterfly)
• 1 tablespoon fresh lime juice (about 1 small lime), plus lime wedges for garnish
• 1 teaspoon Thai chili sauce (Sriracha is best) or more, to taste
• 1 tbsp. l. brown sugar
• 2 tbsp. pickled crushed garlic or 6 minced fresh cloves
• 2 tbsp. ketchup
• 1 thinly sliced ​​Thai chili pepper, or habanero, or Scotch bonnet
• 1/4 cup canola or olive oil
• 1/4 cup toasted sesame seed oil
• 1/4 cup soy sauce
• 4-5 grains of black pepper

Preparation:

1. Preheat grill to medium-high heat.
   
   Place the shrimp in a large glass bowl. In a medium bowl, combine the remaining ingredients and pour 1/2 to 2/3 of the marinade over the shrimp. (Reserve the remaining marinade for brushing the shrimp while frying.)
   
   Let the shrimp marinate for only 8-10 minutes, otherwise the lime juice will start the cooking process.
2. Grill the shrimp for about 2-3 minutes per side, brushing them with the remaining marinade. I use a silicone brush. Transfer the shrimp to a platter and serve, garnished with lime wedges.
   
   Submission optionWhen shrimp are fanned, their tails curl up as they cook, like a scorpion. A great way to present them beautifully!
   
   If desired, shrimp can be prepared with a side dish of Chinese leafy greens. grilled bok choyServe 3 shrimp per serving as an appetizer or 6 as a side to a salad (even numbers look best).