Serves: 4
Total Calories: 303

1 1/2 pounds shrimp, jumbo (2 pounds if using shrimp with the heads on), shells left on
2 tablespoons butter, salted, at room temperature
1/4 teaspoon shrimp paste
3 tablespoons lime juice, fresh, or more to taste
1 teaspoon sugar, or more to taste
3/4 teaspoon salt, or more to taste
3/4 cup shallot, thinly sliced
6 to 8 serrano chile, or Thai, thinly sliced (for a milder salsa, seed the chiles)
1 cup coconut milk, canned or homemade (page 522, for brushing)

1. Preheat the grill to high.

2. Devein the shrimp, then run a knife along the top of each to make the slit deeper, since you will be stuffing the shrimp with butter. Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Spread the butter inside the slits in the shrimp, then thread the shrimp lengthwise on the skewers so both ends are caught. Place on a platter and set aside while you prepare the nam choh.

3. Place the shrimp paste on the end of one tine of a grill fork. Hold it over the fire until lightly toasted and aromatic, about 2 minutes. Transfer to a small bowl and add 3 tablespoons lime juice, 1 teaspoon sugar, and 3/4 teaspoon salt. Stir until blended and the sugar and salt are dissolved, then stir in the shallots and chiles. Taste for seasoning, adding lime juice, sugar, or salt as necessary the sauce should be highly seasoned. Set aside until serving time.

4. When ready to cook, oil the grill grate. Brush the shrimp with coconut milk and arrange the skewers on the hot grate. Grill, turning with tongs, until the shrimp are nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush with the coconut milk once or twice during cooking.

5. Transfer the skewers to serving plates or a platter and serve immediately, accompanied by tiny bowls of the nam choh.

Serves 4

Nutritional Facts:

Serves: 4
Total Calories: 303
Calories from Fat: 146

More Recipes from the The Barbecue Bible Cookbook:
Bahamian Grilled Conch
Balinese Prawn Sates / Sate' Udang
Emeril Lagasse's New Orleans-Style Barbecued Shrimp
Fernando's Grilled Cuttlefish With Macanese "Salsa"
Flaming Prawn
Grilled Clams With Colombo Butter
Grilled Mussels / Eclade
Grilled Octopus / Khtapothi Sti Skhara
Grilled Shrimp With Taratoor
Grilled Soft-Shell Crabs With Spicy Tartar Sauce
Grilled Spiny Lobster With Basil Butter
Grilled Squid Durban
Guadeloupen Grilled "Crayfish" With Curry Beurre Blanc
Gulf Coast Shrimp
Honey Sesame Shrimp "On The Barbie"
Latin Quarter Shrimp Kebabs
Morton Bay "Bugs" With Ginger-Mint Butter
Oysters With Horseradish Cream
Penganese Grilled Shrimp With Painfully Hot Salsa
Plantation Shrimp
Prawns With Ketjap Butter
Salt and Pepper Grilled Shrimp
Scallop Kebabs With Pancetta, Lemon and Basil
Shrimp With Bahian Peanut Sauce
South African Grilled Rock Lobster
Spiny Lobster With Creole Sauce
Tandoori Prawns