Sambal Shrimp

• 2 cups Sambal Oelek (ground fresh chili paste)
• 1/2 cup granulated sugar
• 1/2 cup fresh squeezed lime juice
• 1/2 cup olive oil
• 1/4 cup minced garlic
• 1/4 cup minced fresh ginger
• 1/4 cup mirin
• 2 tablespoons fish sauce
• 2 tablespoons sesame oil
• 3 pounds head-on U-10 shrimp, peeled and deveined, head and tail segment intact
• 2 tablespoons rough chopped cilantro
• 2 tablespoons rough chopped mint

1. In a medium bowl, combine all the ingredients except the shrimp, cilantro and mint and whisk well to combine.
2. Set aside and allow to sit at room temperature for at least 1 hour and up to 4 hours.
3. In a 1-gallon resealable food storage plastic bag, place the shrimp and add all but 1/2 cup of the sambal marinade to the bag.
4. Allow the shrimp to marinate for 1 hour.
5. Preheat a grill to medium-high.
6. Place the shrimp on the grill and cook until shrimp are just cooked through, 2 to 2 1/2 minutes per side.
7. Transfer the cooked shrimp to a large bowl.
8. Add the reserved 1/2 cup of marinade along with the cilantro and mint and toss well to combine.
9. Transfer shrimp to a large serving bowl or platter and serve immediately.

sambal, granulated sugar, fresh squeezed lime juice, olive oil, garlic, fresh ginger, mirin, fish sauce, sesame oil, head, cilantro, rough

Taken from www.foodnetwork.com/recipes/emeril-lagasse/sambal-shrimp-recipe.html (may not work)