The marinade for these shrimp—a piquant mix of lemon juice, garlic, ginger, basil, and parsley—would be equally good with pork or chicken. The dipping sauce is almost chutney-like with chunks of whole tomatoes; lemongrass and lime juice add tang.

Ingredients

Shrimp

  • 1/2 cup vegetable oil
  • 1/4 cup finely chopped parsley
  • 2 tablespoons minced garlic
  • 2 tablespoons finely chopped basil
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons kosher salt
  • 1 teaspoon crushed red pepper
  • 2 1/2 pounds large shrimp, shelled and deveined

Dipping Sauce

  • 1 tablespoon vegetable oil
  • 1 tablespoon minced fresh ginger
  • 1 large garlic clove, minced
  • 3 stalks of fresh lemongrass, tender inner bulb only, minced
  • 1 1/2 pounds tomatoes—peeled, seeded and coarsely chopped
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped cilantro
  • Kosher salt

How to Make It

Step 1

In a large bowl, mix the vegetable oil with the parsley, garlic, basil, ginger, lemon juice, salt and crushed red pepper. Add the shrimp and toss to coat. Cover and refrigerate for at least 2 hours and up to 4 hours.

Step 2

In a medium saucepan, heat the vegetable oil. Stir in the ginger, garlic, and lemongrass and cook over moderate heat until fragrant, about 2 minutes. Add the tomatoes and cook over moderate heat, stirring occasionally, until slightly thickened about 10 minutes. Let cool to room temperature, then stir in the lime juice and cilantro. Season with salt. Transfer the sauce to ramekins.

Step 3

Light a grill. Loosely thread the shrimp onto 10 skewers. Grill over moderately high heat, turning once, until lightly charred and cooked through about 5 minutes. Transfer the shrimp to plates and serve with the tomato sauce.