For The Shrimp
1 1/2 pound peeled and deveined shrimp; 21/25 count
1/4 cup extra-virgin olive oil
1 Tbsp. finely minced fresh Fresno chili
1 Tbsp. finely chopped parsley
1 Tbsp. minced garlic
Zest of 1 lemon
1 tsp. kosher salt
For The Walnut-Red Chili Sauce
3 Tbsp. canola oil
3/4 cup shallot
3 Tbsp. minced garlic
3/4 cup coarsely chopped California walnuts
3/4 cup water
2 tsp. lemon juice
1 1/2 Tbsp. chili garlic sauce, such as sambal (found in Asian section of grocery store or Asian market)
3 Tbsp. extra-virgin olive oil
1/2 tsp. kosher salt
3 tsp. orange zest
- Combine shrimp, olive oil, Fresno chili, parsley, garlic and lemon zest in a large mixing bowl. Toss to evenly coat, cover with plastic wrap and refrigerate for 2-5 hours to marinate.
- Meanwhile, prepare walnut-red chili sauce. Heat canola oil in a sauté pan over medium heat. Add shallot and garlic and sweat for 3-4 minutes or until soft and translucent. Set aside to cool.
- Toast walnuts in a sauté pan over medium heat for 5-6 minutes, shaking the pan often to prevent burning. When walnuts are fragrant and toasted remove the pan from heat.
- Combine shallot, garlic, walnuts, water, lemon juice, chili garlic sauce, olive oil and salt in a blender. Puree for 2-3 minutes or until sauce is smooth. Transfer to a serving bowl and stir in orange zest. Refrigerate until ready to use.
- Once shrimp have marinated, heat grill to high.
- Remove shrimp from refrigerator and thread on soaked bamboo skewers (approximately 3 per skewer). Season with salt.
- Place skewers on the grill and cook for 2 minutes uncovered. Turn and cook for 2 minutes longer or until just cooked though.
- Arrange skewers on a large serving dish and serve walnut-red chili sauce on the side.