Tôm Nướng Muối Ớt

Ingredients(for 5-6 medium shrimp per person)

• 300g Fresh shrimp (head-on, shell-on preferred) (Tôm sú or tôm thẻ)
• 1 teaspoon Coarse sea salt (Muối hạt)
• 2 Fresh red chili (Ớt hiểm, finely chopped)
• 2 cloves Garlic (Minced)
• 1 tablespoon Lime juice (Freshly squeezed)
• 1 teaspoon Honey (Optional, for slight sweetness) - optional
• 1 teaspoon Olive oil (Or Vietnamese peanut oil)
• 1/4 teaspoon Black pepper (Freshly ground)
• 1 tablespoon Fresh coriander or scallions (Chopped, for garnish) - optional
• 6 Bamboo skewers (Soaked in water)

Instructions

1. 1

   Prepare the shrimp by rinsing under cold water. Leave the shell on for flavor and texture. Pat dry with paper towels.

   5 minutes

   Keeping the shell on prevents the shrimp from drying out during grilling.

2. 2

   Make the marinade by pounding chili, salt, garlic, and black pepper in a mortar and pestle until a coarse paste forms. Mix in lime juice, honey (if using), and olive oil.

   5 minutes

   Adjust the chili to your preferred spice level.

3. 3

   Toss the shrimp with the marinade, ensuring each piece is well coated. Let marinate for at least 10 minutes.

   10 minutes

   Do not over-marinate; shrimp can become tough if left too long in acidic mixes.

4. 4

   Thread the marinated shrimp onto soaked bamboo skewers, passing the skewer through the thickest part of each shrimp.

   3 minutes

   Soaking skewers prevents them from burning on the grill.