Grilled Shrimp with Fiery Lemongrass-Chile Sambal

Ingredients

• 1  bay leaves crumbled
• 0.5 teaspoon pepper black freshly ground
• 0.3 cup ginger fresh peeled chopped
• 4  garlic clove coarsely chopped
• 2 teaspoons brown sugar packed ()
• 1 teaspoon ground coriander 
• 3 tablespoons lemon grass chopped (from bottom 4 inches of 2 large stalks)
• 2 tablespoons juice of lime fresh
• 6  macadamia nuts 
• 1 teaspoon paprika 
• 1.5 teaspoons salt 
• 8 ounces shallots coarsely chopped
• 3 pounds shrimp deveined uncooked unpeeled peeled
• 6  thai chile red seeded coarsely chopped () (preferably )
• 2 teaspoons turmeric 
• 3 tablespoons vegetable oil ()
• 1 cup water 

Equipment

• bowl
• knife
• whisk
• grill
• skewers

Directions

1. Combine 6 Thai bird chiles (or2 serrano or jalapeño chiles) and next 12ingredients in processor. Using on/offturns, blend until finely chopped and pasteforms. If spicier sambal is desired, add morechopped chiles to taste and blend againuntil paste forms.
2. Transfer sambal to smallbowl.
3. Heat 2 tablespoons oil in heavy largesaucepan over medium-high heat.
4. Addsambal and cook until fragrant and lightlybrowned, stirring constantly and addingmore oil by tablespoonfuls if mixture is dry,about 7 minutes.
5. Add 1 cup water; reduceheat to medium and simmer until most ofwater is absorbed but mixture is still creamy,stirring often, about 4 minutes.
6. Transfer tosmall bowl and cool. DO AHEAD:Can be made1 day ahead. Cover sambal and chill.
7. Whisk limejuice, 3 tablespoons oil, and 2 tablespoonssambal in small bowl. DO AHEAD: Can bemade 1 day ahead. Cover and chill. Rewhiskmarinade before using, adding more oil byteaspoonfuls if marinade is thick.
8. If using unpeeled shrimp, use kitchenscissors to cut shrimp shell along roundedback of tail; scrape out vein with tip ofbamboo skewer or tip of small knife.
9. Placepeeled or unpeeled shrimp in large glassbaking dish.
10. Brush shrimp all over withmarinade. Allow shrimp to marinate atroom temperature at least 15 minutes andup to 30 minutes.
11. Meanwhile, prepare barbecue (medium-highheat).
12. Brush grill rack with oil. Grillshrimp until just opaque in center, 2 to 3minutes per side.
13. Transfer shrimp toplatter. Rewarm remaining sambaland serve alongside for dipping or forspooning atop shrimp.
14. Unpeeled shrimp cookup more succulent and flavorful but area bit messier to eat than peeled shrimp(which you can use, if you prefer). For easeof preparation, the seafood department atsome supermarkets sells uncooked unpeeledshrimp that have already been deveined.