Ingredients
3
tablespoons neutral oil, such as safflower or canola, plus more for greasing the grates
3
scallions, 2 chopped into 1-inch pieces and 1 thinly sliced for garnish
1 to 2
Scotch bonnet or habanero chiles, stemmed and halved (and seeds removed, for less heat, if desired)
5
garlic cloves
2
tablespoons fresh thyme leaves
1
tablespoon fresh lime juice, plus wedges for serving
1
tablespoon low-sodium soy sauce
1
tablespoon turbinado or light brown sugar
1
teaspoon ground allspice
1
teaspoon kosher salt (such as Diamond Crystal)
½
teaspoon ground black pepper
1
pound cleaned large, tail-on shrimp
Preparation
- Heat grill to medium-high and grease the grates with oil.
- In a food processor, combine the 2 chopped scallions with the chiles and garlic, and pulse until finely chopped. Add the thyme, lime juice, soy sauce, sugar, allspice, salt, pepper and the 3 tablespoons of oil; pulse until a coarse paste forms. Transfer the mixture to a large bowl, add the shrimp and toss until evenly coated. Let stand for 15 minutes, tossing occasionally.
- Working in batches, grill shrimp directly on the grill grates until nicely charred and just cooked through, about 2 minutes per side. Transfer to a serving platter, garnish with the sliced scallions and serve with lime wedges.