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Special Equipment: Grill pan
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Using a paring knife, cut through the back shell of each shrimp.
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Remove the dark vein by running your forefinger between the shell and the flesh of each shrimp, keeping the shell intact.
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4
Reserve shrimp in a re-sealable gallon plastic bag.
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5
In a medium bowl, whisk together the lime juice and sugar until the sugar is completely dissolved, then add the fish sauce.
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Add the garlic, chile, Thai basil, and 1 tablespoon oil.
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Stir well and pour over the reserved shrimp in the plastic bag.
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Seal the bag, squeezing out the air.
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Massage the bag to make sure that all of the shrimp are covered and refrigerate for 30 minutes to 1 hour.
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Heat a grill pan over high heat.
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Oil the grill pan with remaining oil.
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Grill the shrimp, turning once to prevent burning, until evenly pink and golden on both sides, 2 to 3 minutes.
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13
Serve shrimp on large plate over Sour Mango Salad.
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14
Mix the mangos, carrots, and chiles in a large bowl.
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For the dressing: in a medium bowl, whisk together the lime, fish sauce, and sugar until the sugar is completely dissolved.
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Add the dressing to the bowl and toss together.
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Let stand 20 minutes.
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Drain and serve at room temperature or lightly chilled.
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Cook's Note: Not all ingredients are created equal, so adjust the seasoning as you go.
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Taste the dressing prior to adding to the ingredients to make sure the sour, salty, and sweet notes are balanced.
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21
Adjust the seasoning according to the acidity and sugar levels of the mangos and the salt content of the fish sauce.
