Ingredients:

  • 3 tablespoons sweet chili sauce (45 ml)
  • 1 1/4 cup dry white wine (300 ml)
  • 2 cloves garlic, minced
  • 1 1/4 cup fresh cilantro, roughly chopped (about 30g)
  • 1 1/2 teaspoons powdered ginger or 1 1/2 tablespoons freshly grated ginger (7.5 ml)
  • 1 1/4 cup olive oil (300 ml)
  • 1 pound jumbo shrimp (approximately 20-24 shrimp), peeled and deveined
  • 4 wooden or metal skewers

Instructions:

  1. Clean and butterfly the shrimp. Pat dry with paper towels.
  2. Chop the garlic and cilantro.
  3. In a medium bowl, whisk together the sweet chili sauce, white wine, minced garlic, cilantro, and ginger.
  4. Slowly drizzle in the olive oil while continuing to whisk, creating an emulsified marinade.
  5. Place the shrimp in a Ziploc bag or non-reactive container.
  6. Pour the marinade over the shrimp, ensuring they are well coated.
  7. Seal the bag (or cover the container) and refrigerate for at least 30 minutes, or up to 1 hour.
  8. Remove the shrimp from the marinade, discarding the marinade.
  9. Thread the shrimp onto the skewers, about 5-6 shrimp per skewer.
  10. Preheat your grill to medium-high heat (around 375-450°F or 190-230°C).
  11. Lightly oil the grill grates.
  12. Place the skewers on the hot grill and cook for 2-3 minutes per side, or until the shrimp turn pink and opaque.
  13. Remove from the grill and serve immediately.