Makes four servings; eight as an appetizer
2 tablespoons coconut or other neutral oil
3 garlic cloves, minced
3 tablespoons red curry paste (I used Thai Kitchen)
1/2 cup coconut milk
1 teaspoon light brown sugar or palm sugar
1/4 cup chopped cilantro, plus more for serving
2 pounds large shrimp (16 to 20 per pound)
Lime wedges, for serving
Sweet Chili Sauce, for serving (recipe follows)
Stainless steel grilling grid (optional)
Method: Direct heat grilling
Melt the coconut oil in a medium skillet over medium high heat. Once the oil is hot, add the garlic and red curry paste then stir fry for 1 minute. Whisk in the the coconut milk and brown sugar until combined. Simmer for 3 minutes then remove from heat and stir in cilantro. Let cool to room temperature
Using a small, sharp knife or small scissors, slit the shell along the curve of the back of each shrimp, and remove the vein. Place cleaned shrimp in a bowl and toss with cooled red curry mixture. Marinate in the refrigerator for 1 to 2 hours, but no longer.
Set up grill for direct cooking over medium high heat. If using a grilling grid, heat that as well. Make sure that grates and grid are clean and well-oiled.
Remove shrimp from marinade and place on hot grill and cook until they are opaque throughout (3 to 4 minutes per side). Do not overcook. Transfer shrimp to serving patter. Garnish with a little chopped cilantro and serve immediately with lime wedges and Sweet Chili Dipping Sauce. Alternatively, the shrimp can be served chilled – let shrimp cool to room temperature and the refrigerate until time to serve.