Peppery Grilled Shrimp (Tom Nuong Toi Xa Ot)

Ingredients

• 1 tablespoon pepper black freshly ground
• 0.5 teaspoon asian chili sauce red such as sriracha
• 3 tablespoons fish sauce 
• 0.3 cup mint leaves fresh loosely packed sliced into thin slivers
• 10 large cloves garlic minced
• 0.3 cup green onions finely chopped
• 2 tablespoons lemon grass fresh finely chopped
• 2 tablespoons juice of lime fresh
• 3 tablespoons olive oil 
• 1 pound shrimp deveined peeled (leave tails intact)
• 2 teaspoons sugar 
• 6  wooden skewers 
• 6  wooden skewers 

Equipment

• bowl
• whisk
• grill
• skewers

Directions

1. In a medium bowl, whisk together lemon grass, garlic, chili sauce, fish sauce, sugar, olive oil, lime juice, pepper, and green onions.
2. Add shrimp and toss to coat.
3. Let marinate 15 minutes at room temperature or up to 1 hour in the refrigerator.
4. Prepare a gas or charcoal grill for high heat (you can hold your hand 1 to 2 in. above grill level only 2 to 3 seconds).
5. Brush grill with vegetable oil. Thread shrimp onto skewers and grill until curled, pink, and opaque, 2 to 3 minutes per side.
6. Remove skewers and garnish with mint.