Grilled Shrimp With Nam Prik
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1 1/2 to 2 pounds large shrimp
1 tablespoon sugar
1 teaspoon minced chili, or to taste
3 tablespoons lime juice, or to taste
3 tablespoons nam pla (Thai fish sauce)
Salt

1. Start a charcoal or gas grill. Heat should be medium-hot and the
rack no more than 4 inches from the heat source. (You can use a
broiler if you prefer.) If you like, peel and devein shrimp.

2. Combine sugar, chili, lime juice and nam pla. Taste, and adjust
seasoning.

3. Lightly salt shrimp, then grill them about 2 minutes to a side.
Divide nam prik among 4 bowls, and serve as a dip for shrimp.


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