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
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.