Sambal Shrimp

• 2 cups sambal oelek (Indonesian-style chile sauce)
• 1/2 cup sugar
• 1/2 cup freshly squeezed lime juice
• 1/2 cup olive oil
• 1/4 cup minced garlic
• 1/4 cup minced peeled fresh ginger
• 1/4 cup mirin (sweet rice wine)
• 2 tablespoons fish sauce
• 2 tablespoons dark sesame oil
• 3 pounds head-on shrimp (less than 10 per pound), peeled and deveined, head and tail segments left intact
• 2 tablespoons roughly chopped fresh cilantro
• 2 tablespoons roughly chopped fresh mint

1. In a medium bowl, combine the sambal, sugar, lime juice, olive oil, garlic, ginger, mirin, fish sauce and sesame oil and whisk well.
2. Let stand at room temperature for at least 1 hour and up to 4 hours.
3. Place the shrimp and all but 1/2 cup of the marinade in a 1-gallon resealable plastic food storage bag.
4. Reserve the remaining marinade.
5. Let the shrimp marinate 1 hour.
6. Preheat a grill to medium high.
7. Remove the shrimp from the marinade.
8. Place the shrimp on the grill and cook until they are just cooked through, 2 to 2 1/2 minutes per side.
9. Place the shrimp in a large bowl and add the reserved 1/2 cup marinade along with the cilantro and mint.
10. Toss well to combine.
11. Transfer the shrimp to a large serving bowl or platter and serve immediately.
12. Photograph by Andrew Mccaul

sambal oelek, sugar, freshly squeezed lime juice, olive oil, garlic, fresh ginger, mirin, fish sauce, dark sesame oil, headon shrimp, fresh cilantro, fresh mint

Taken from www.foodnetwork.com/recipes/emeril-lagasse/sambal-shrimp-recipe2.html (may not work)