Javanese Sambal With Grilled Shrimp

1. 1

   In a food processor, whirl cocount, chilies, anchovy paste, garlic, and lime juice until coconut and chilies are minced; scrape container sides frequently.

2. 2

   Rinse and drain shrimp.

3. 3

   Thread onto 4 flat metal skewers (10 to 14 in.) Brush shrimp with paste.

4. 4

   Be sure to reserve some for serving.

5. 5

   Place shrimp on a BBQ grill over a solid bed of medium-hot coals or on a gas grill set at medium hot (can hold hand at grill level for no more than 3 seconds); close lid on grill.

6. 6

   Cook shrimp, turning once, until bright pink but still moist (about 2 minutes a side).

7. 7

   Serve with reserved sambal paste.

* Per serving · 4 servings · Values may vary.

No additional tips available.