Grilled Shrimp and Scallions with Southeast Asian Dipping Sauces

Ingredients

• 0.3 cup asian fish sauce 
• 1 tablespoon cilantro leaves fresh chopped
• 1 tablespoon ginger fresh minced peeled
• 0.5 teaspoon freshly coarse-ground pepper black
• 1  jalapeño chile sliced into thin rings
• 0.5 teaspoon kosher salt 
• 0.3 cup juice of lime fresh
• 9  scallions white cut into 1-inch pieces
• 0.3 cup soya sauce 
• 1 teaspoon sugar 
• 0.3 cup unseasoned rice wine vinegar 
• 2 tablespoons vegetable oil 
• 2 tablespoons coriander seeds whole
• 1.5 pounds colossal with tails left intact, deveined peeled per pound; 18), or jumbo (16 to 20 per pound; 24 to 30) shrimp,

Equipment

• bowl
• frying pan
• grill
• skewers
• cutting board

Directions

1. In small bowl, stir together fish sauce, lime juice, and sugar.
2. Mix well to dissolve sugar, then stir in jalapeño rings. Set aside.
3. In small bowl, stir together soy sauce, vinegar, ginger, and cilantro. Set aside.
4. Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.
5. Using electric spice grinder, pulse coriander seeds 2 to 3 times to crack. (Alternatively, place seeds on cutting board and crush lightly with small saut pan, using gentle rocking motion.) In large bowl, combine shrimp and scallions.
6. Drizzle with oil and toss to coat.
7. Sprinkle with coriander, salt, and pepper and toss to coat.
8. Thread shrimp and scallions onto skewers. Grill, turning once, until just cooked through, about 3 to 4 minutes per side. Arrange on platter and serve with dipping sauces.