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SAMBAL::
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Combine 6 Thai bird chiles (or 2 serrano or jalapeno chiles) and next 12 ingredients (through black pepper) in processor.
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Using on/off turns, blend until finely chopped and paste forms.
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If spicier sambal is desired, add more chopped chiles to taste and blend again until paste forms.
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Transfer sambal to small bowl.
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Heat 2 tablespoons oil in heavy large saucepan over medium-high heat.
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Add sambal and cook until fragrant and lightly browned, stirring constantly and adding more oil by tablespoonfuls if mixture is dry, about 7 minutes.
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Add 1 cup water; reduce heat to medium and simmer until most of water is absorbed but mixture is still creamy, stirring often, about 4 minutes.
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Transfer to small bowl and cool.(* Can be made 1 day ahead).
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Cover sambal and chill.
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SHRIMP:
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Whisk lime juice, 3 tablespoons oil, and 2 tablespoons sambal in small bowl. (**Can be made 1 day ahead.).
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Cover and chill.
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Rewhisk marinade before using, adding more oil by teaspoonfuls if marinade is thick.
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If using unpeeled shrimp, use kitchen scissors to cut shrimp shell along rounded back of tail; scrape out vein with tip of bamboo skewer or tip of small knife.
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Place peeled or unpeeled shrimp in large glass baking dish.
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Brush shrimp all over with marinade.
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Allow shrimp to marinate at room temperature at least 15 minutes and up to 30 minutes.
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Meanwhile, prepare barbecue (medium-high heat).
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Brush grill rack with oil.
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Grill shrimp until just opaque in center, 2 to 3 minutes per side.
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Transfer shrimp to platter.
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Rewarm remaining sambal and serve alongside for dipping or for spooning atop shrimp.
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E N J O Y !
