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1
Combine shrimp, baking soda, salt, and sugar in a medium bowl and toss to coat. Thread shrimp onto sets of 2 skewers, alternating heads to tails and pushing shrimp so that they are nestled snugly together. Place 6 shrimp on each set of 2 skewers. Lay skewers on top of a baking dish so that shrimp are suspended above bottom of dish. Transfer to refrigerator and allow to rest for 1 hour. Meanwhile, combine half of garlic and half of oil in a small bowl. Combine remaining garlic, oil, chili, and scallions in a large bowl. Set aside.
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2
Combine sriracha, mayonnaise, and lime juice in a small bowl and stir. Add more sriracha until desired level of spiciness is achieved. Cover and refrigerate.
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3
When shrimp are ready to grill, brush both sides with first garlic/oil mixture.
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4
When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes.
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5
and
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6
grilling grate.
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7
Place shrimp directly over hot side of grill and cook, turning occasionally, until shrimp are just cooked through and well charred, 4 to 5 minutes total. Transfer shrimp to a cutting board.
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8
Carefully remove skewers from shrimp and transfer to bowl with garlic/oil/chili/scallion mixture. Toss to coat. Season to taste with salt and pepper and serve immediately.
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9
Spread 1 1/2 teaspoons (7ml) sriracha mayonnaise on the bottom of each bun. Top with pickles and shredded cabbage. Top with 2 shrimp each and close buns. Serve immediately.
