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Start by soaking eight wooden skewers (see Cooking Notes).
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Thread the shrimp onto the skewers, leaving a small gap between each shrimp, which will allow them to cook evenly.
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You should be able to fit about four shrimp per skewer.
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Place the shrimp skewers in a large plastic freezer bag and spread the chile paste over the shrimp.
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Seal the bag, making sure to remove as much air as possible.
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Work the bag to evenly distribute the paste and rub it onto the shrimp.
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Place the bag in the refrigerator and allow the shrimp to marinate for 30 minutes.
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Remove the shrimp skewers from the freezer bag.
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Drizzle both sides of the shrimp with 2 tablespoons oil and season with salt and pepper.
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Preheat a grill to medium-high for 10 minutes or preheat a grill pan over medium-high heat.
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Oil the grill pan or grill grates with the remaining oil.
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Grill the shrimp for 5 minutes on each side.
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If sauteing, place a large saute pan over medium-high heat and add the remaining oil.
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Add the shrimp skewers and cook for 5 minutes on each side.
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If the skewers do not fit in a single layer, saute them in batches.
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Spear a lime wedge onto the tip of each skewer.
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Place the shrimp skewers on a serving platter and top with sprigs of cilantro.
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TECHNIQUES
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Soaking Wooden Skewers
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In order to prevent the skewers from burning, its important to soak them in water before theyre exposed to heat.
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Place the skewers in a tall glass and fill with water.
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Allow them to soak for 10 minutes.
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If they are not completely submerged, flip the skewers over and soak for another 10 minutes.
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If you are planning on sauteing, its best to use 6-inch skewers.
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Longer ones will be difficult to fit comfortably in a saute pan.
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Marinating the Shrimp
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I find that the most efficientnot to mention easiest and most space-savingway to marinate is by using a plastic freezer bag.
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Make sure to let out as much air as possible before sealing the bag and placing it in the refrigerator.
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Freezer bags are best because they are thicker and less likely to get punctured by the skewers.
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ADVANCE PREPARATION
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The Red Chile Paste can hold almost indefinitely in the refrigerator.
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The shrimp (or meat of choice) can be left to marinate for up to 24 hours.
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SERVING SUGGESTIONS
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An alternative recipe is to eliminate the skewers and saute the marinated shrimp in olive oil.
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After sauteing, add 1/4 cup chicken broth and a tablespoon of butter to the pan to create a chile sauce.
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Serve with white rice.
