This is a great appetizer served on skewers or a main course tossed with the Sriracha.
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1 poblano pepper, cut in half, seeded
1 serrano pepper
½ cup chopped coriander
½ cup chopped mint
2 tbsp lime juice
1 tsp granulated sugar
1 tbsp fish sauce
1 tsp chopped garlic
1/3 cup vegetable oil
1 lb (500 g) shelled large shrimp (21 to 25 size per lb)
Salt and freshly ground pepper
Preheat Barbecue to high.
Grill the poblano and serrano peppers until blackened on all sides, about 6 minutes. Remove from heat and let rest until cool enough to handle. Scrape off the skin and chop peppers.
Combine coriander, mint, lime juice, sugar, fish sauce, garlic, 1/4 cup of oil and grilled peppers in a food processor or mini chop. Puree. Reserve.
Reduce grill to medium. Toss shrimp with remaining oil and season with salt and pepper. Place on grill and cook, turning once, until pink, about 6 minutes.
Serve grilled shrimp with green sriracha.