INGREDIENTS
For Fish:
1/2 cup vegetable oil
1/4 cup finely chopped parsley
2 TBSP. minced garlic
2 TBSP. finely chopped basil
1 TBSP. minced fresh ginger
2 TBSP. fresh lemon juice
2 tsp. kosher salt
1 tsp. crushed red pepper
2 1/2 lbs. shrimp, shelled and deveined
Dipping Sauce:
1 TBSP. vegetable oil
1 TBSP. minced fresh ginger
1 large garlic clove, minced
1/4 cup minced chives
1 ½ lbs. tomatoes, peeled, seeded, coarsely chopped
1 TBSP. fresh lime juice
2 TBSP. chopped cilantro
Kosher salt
DIRECTIONS
In a large bowl, mix all of the ingredients except shrimp.
Mix well.
Add the shrimp; toss to coat.
Cover and refrigerate for at least 2 hours and up to 4.
For Shrimp:
In a large bowl, mix the vegetable oil with the parsley, garlic, basil, ginger, lemon juice, salt and crushed red pepper.
Add the shrimp; toss to coat.
Cover and refrigerate for at least 2 hours and up to 4 hours.
Dipping Sauce:
In medium saucepan, heat the vegetable oil.
Stir in the ginger, garlic and chives; cook over medium heat until fragrant, 2 minutes.
Add tomatoes, cook, stirring occasionally until slightly thickened, 10 minutes.
Let cool to room temperature then stir in the lime juice and cilantro.
Season with salt.
Transfer the sauce to ramekins.
Light grill.
Loosely thread shrimp onto 10 skewers.
Grill over moderately high heat, turning once, until lightly charred and cooked through.
Serve shrimp with sauce.
Serves 4.
