- 3/4 cup vegetable oil
- 5 tablespoons Thai sweet chili sauce (see Note)
- 3 tablespoons minced cilantro
- 1 tablespoon plus 1 teaspoon finely chopped pickled ginger (see Note)
- 5 garlic cloves4 minced, 1 smashed
- 1 1/4 pounds large shrimp, shelled and deveined
- 2 tablespoons rice vinegar
- 1 teaspoon Dijon mustard
- 1 avocadopitted, peeled and finely diced
- 1 large tomatohalved, seeded and finely chopped
- 2 scallions, finely chopped
- Kosher salt
- Cracked pepper
- Lime wedges, for serving
- In a large glass or ceramic baking dish, combine 1/2 cup of the oil with 3 tablespoons of the chili sauce, the cilantro, 1 tablespoon of the pickled ginger and the minced garlic. Add the shrimp and toss well. Cover tightly and refrigerate overnight, stirring once or twice.
- In a mini processor, combine the vinegar with the remaining 2 tablespoons of chili sauce, the remaining 1 teaspoon of pickled ginger, the mustard and smashed garlic clove and puree until smooth. With the machine on, add the remaining 1/4 cup of oil in a thin stream and process until emulsified. Transfer to a bowl and add the avocado, tomato and scallions. Season with salt.
- Light a grill. Scrape some of the marinade from the shrimp and grill them over high heat until opaque throughout, 3 to 4 minutes. Transfer the shrimp to a platter and season with cracked pepper. Serve with the salsa and lime wedges.
Thai sweet chili sauce is available at Asian markets. Pickled ginger can be found at Japanese markets.
A crisp Sauvignon Blanc can balance grilled flavors. Look for a top California bottling.