RED CHILI GRILLED SHRIMP
1⁄4 cup Seasons Ginger Sugar
1 tsp finely grated lime zest
1/3 cup fresh lime juice (from 3 to 4 limes)
3 Tbsp. Seasons Cayenne Chili Fused Extra Virgin Olive Oil
3 Tbsp. Seasons Honey Ginger Balsamic Vinegar
1 Tbsp. Asian fish sauce
Seasons Thai Ginger Salt, to taste
36 large shrimp (about 3 pounds), peeled and deveined (tails left intact; optional)
1 Tbsp. Seasons Thai Seasoning
12 skewers (soaked in water for 30 minutes to prevent charring)
To make the marinade:
Bring Seasons Ginger Sugar and lime juice to a simmer in a small saucepan. Cook, stirring, until sugar dissolves, about 2 minutes. Remove from heat and let it cool for a few minutes. Stir in lime zest, Seasons Cayenne Chili Extra Virgin Olive Oil, Seasons Honey Ginger Balsamic Vinegar, Seasons Thai Seasoning and fish sauce and Seasons Thai Ginger Salt.
To Prepare the shrimp:
Place shrimp in a ziplock bag with the marinade. Seal and marinade in the refrigerator for 2 hours.
Preheat grill on high and brush grill grates with oil. Thread 3 shrimp onto each skewer and grill for 3 to 5 minutes, flipping every minute or so, until shrimp are just cooked through