Spicy grilled shrimp is a perfect appetizer to serve with our Jana Mendocino Old Vine Riesling
1/4 cup vegetable oil, plus more for grilling
4 gloves garlic, minced
2 fresh long red chiles, seeded and minced
2 tbsp. julienned fresh ginger
1/2 cup ketchup
1/4 cup Thai sweet chile sauce
1/4 cup hoisin sauce
1 tbsp. Asian fish sauce
1 tbsp. sugar
1 scallion, minced
2 tbsp. chopped cilantro
2 tbsp. chopped mint
1 cup halved grape tomatoes
12 jumbo shrimp in the shells, butterflied and deveined
Salt and freshly ground pepper
1. In a large saucepan, heat the 1/4 cup of oil. Add the garlic, chiles and ginger and cook over moderate heat, stirring, until fragrant, about 2 minutes. Add the ketchup, chile sauce, hoisin sauce, fish sauce, sugar and 1/4 cup of water. Simmer until slightly thickened, about 5 minutes. Spoon 1 cup of the sauce into the bowl and let it cool slightly. Stir in the scallion, cilantro mint and tomatoes.
2. Light a grill or preheat a grill pan. In a large bowl, toss the shrimp with the oil and season with salt and pepper. Grill over moderately high heat, turning once until cooked through, about 6 minutes. Transfer the shrimp to a large bowl. Add the sauce from the sauce pan and toss. Return the shrimp to the grill and cook, turning once, until glazed, about 1 minute.
3. Serve the shrimp with the sweet chile sauce and steamed rice.