Thai Barbecue Shrimp

INGREDIENTS:

• SERVES 2-3 for main course, OR 3-4 as an entree (together with other side dishes)
• 12 jumbo tiger shrimp (prawns), OR 16-20 large shrimp (prawns), with shells still on (do not remove!)
• optional: if your shrimp are smaller, you may need some tin foil OR a piece of banana leaf for the grill
• garnish: handful of fresh coriander and wedges of fresh lime
• BARBECUE SAUCE:
• 4 Tbsp. soy sauce
• 4 Tbsp. oyster sauce
• 2 Tbsp. fish sauce (available by the bottle at all Asian/Chinese food stores)
• 2 Tbsp. loosely packed brown sugar
• 1 head of garlic (at least 8-10 cloves), minced OR 1 Tbsp. bottled minced or pureed garlic
• optional: 1 fresh red chili, de-seeded and minced, OR 1-2 tsp. chili sauce (or chili-garlic sauce)

PREPARATION:

1. Mix the barbecue sauce ingredients together in a bowl. Tip: Be sure to add enough garlic, as this is what gives this sauce its flavor (on its own the sauce will taste too strong, but once it's on the shrimp, the garlic will be just the right amount).In fact, I find chili isn't necessary in this recipe, as the garlic provides more than enough spice! Set sauce aside.
2. For this recipe, you will need to cut open the shrimp (prawns), so that they lie flat in their shells on the grill. To do this: Leaving the shell in place, hold the prawn in your hand, so that it is curled naturally into your palm. Or, if you're afraid of cutting yourself, hold the prawn (on its back) on a cutting board.
3. Using a sharp knife, make a cut from the start of the tail (leave tail on), through the middle of the "belly" (between the feet) down to the end of the prawn.
4. Now turn the prawn over on your cutting board (so that its back is facing up). Use your palm to flatten it out by pressing down (gently). When you're done, the prawn should lie fairly flat (don't worry if the shell loosens slightly). Do the same with the other prawns.
5. Now place the prawns in a flat-bottomed bowl or dish. Spoon over a little of the barbecue sauce - enough that the prawns have been "darkened" with the sauce. Set the rest of the sauce aside for use later (as a dipping sauce).
6. Allow prawns to marinate in the sauce while you warm up the barbecue (at least 5-10 minutes).

   Make-ahead Tip: If making ahead of time, flatten the prawns, spoon over the sauce, then cover and refrigerate the prawns overnight, or until you're ready to barbecue them.

7. If your prawns are jumbo, or large enough (when flattened) that they won't fall through the grill, simply place directly on the barbecue. However, if your prawns are smaller (or your grill is widely spaced), spread a piece of tin foil (or banana leaf) on the grill first, then place prawns on top. Allow to cook at least 3 minutes on each side (or longer). Prawns are done when the flesh turns from translucent to pinkish-white (the shells will also turn a very attractive bright pink!).
8. If desired, you can baste the prawns as you cook them with a little of the left-over barbecue sauce - simply brush on.
9. Serve immediately off the grill (the shell actually makes them easier to eat, and a nice finger food). Simply ask your guests to peel off the shell as they eat. OR plate up the prawns, adding fresh lime (or lemon) wedges on the side and a sprinkling of fresh coriander. Excellent on their own, or serve with rice.

To Use the Extra Barbecue Sauce as a Dip: Pour the remaining sauce into a sauce pan and heat over medium-high heat until the sauce comes to a boil. Turn down to minimum, allowing sauce to simmer while you add: 3-4 Tbsp. cooking sherry or white wine, 1-2 tsp. more brown sugar, a squeeze of fresh lime (or lemon) juice (about 1 tsp), and a little extra fresh or bottled garlic (the garlic is optional, depending on how spicy you like your sauce). Taste-test the dipping sauce. If too salty, add a little more lime juice. If too sour, add a little more sugar. Remember, the sauce should be quite strong-tasting - this is what gives the prawns their "kick" (!). ENJOY!!!