Grilled Shrimp with Tumeric Sauce

by Vicki Brunsvold, Tastemaker in Residence

Ingredients

6 cloves garlic, smashed

2 habanero chiles, seeds removed, diced

1 3” piece ginger, peeled, thinly sliced

1/3 cup lime juice, freshly squeezed

1/3 cup fresh orange juice

1 Tbsp sugar

2 tsp rice vinegar

1/2 tsp Ground Tumeric

1/3 cup vegetable oil

Kosher salt

2 lbs large shrimp, peeled, deveined

Instructions

1. Have grill ready for medium-high heat.

2. In food processor, pulse together garlic, chiles, ginger, juices, sugar, vinegar, and turmeric until combined.  With motor running, slowly stream in oil and process until emulsified.

3. Pour about 1/3 - 1/2 of sauce into bowl to set aside for serving. Season with salt.

4. Put the rest of sauce in medium bowl and add shrimp. Season lightly with salt and toss to coat.

5. Arrange shrimp on the grill, grilling until bright pink and lightly charred, about 1 minute per side.

6. Serve with rice if desired, along with dipping sauce. Season to taste.