Grilled Peel-and-Eat Shrimp

steps

1. Prepare a grill for medium-high heat—the temperature should reach about 375 degrees. In a large bowl, whisk together olive oil, garam masala, and lime juice. Add shrimp, lemongrass, ginger, makrut lime leaves, and garlic. Toss together until shrimp is well-coated. Cover and refrigerate for 30 minutes to marinate.
2. Remove shrimp from marinade and drain oil, reserving lemongrass, makrut lime leaves, garlic, and ginger. Thread 6 to 7 shrimp on each skewer, depending on size of the skewers, and season with salt and pepper. Transfer skewers to grill about 1 inch apart, and scatter reserved aromatics around shrimp. Grill shrimp for 3 minutes, then flip and grill until shrimp is cooked through, about 3 minutes more. Transfer shrimp to a platter and serve immediately with lime wedges and cocktail sauce.

Kasundi Cocktail Sauce

Makes 2 cups

2 ounces vegetable oil
1 tablespoon black mustard seeds
1 tablespoon ground turmeric
2 tablespoons cumin
2 teaspoons chilli powder
¼ cup grated fresh ginger
4 garlic cloves, crushed
1 green chile, seeded and finely chopped
1 ounce cider vinegar
8 ounces diced tomatoes
7 ounces diced mango
1/3 cup brown sugar
1 teaspoon salt
3 ounces malt vinegar

In a large saucepan over medium heat, heat vegetable oil. Once hot, add mustard seeds, turmeric, cumin, and chilli powder. Cook, stirring frequently, for 5 minutes to release flavors. Add ginger, garlic, chile, and cider vinegar and cook for another 5 minutes. Stir in remaining ingredients and adjust heat to maintain a simmer. Simmer sauce for 1 to 1½ hours—it’s ready when the oil separates at the top of the sauce.

From Durham’s Ultimate Seafood Joint.