INGREDIENTS

1. 1 1/2-2lbslarge shrimp
2. 1tablespoonsugar
3. 1teaspoon mincedchili, to taste
4. 3tablespoonslime juice, to taste
5. 3tablespoonsnam pla(Thai fish sauce)
6. salt

DIRECTIONS

1. Start a charcoal or gas grill.
2. Heat should be medium-hot and the rack no more than 4 inches from the heat source.
3. (You can use a broiler if you prefer.) If you like, peel and devein shrimp.
4. Combine sugar, chili, lime juice and nam pla.
5. Taste, and adjust seasoning.
6. Lightly salt shrimp, then grill them about 2 minutes to a side.
7. Divide nam prik among 4 bowls, and serve as a dip for shrimp.