Thai Coconut-Lime Shrimp (for Oven or Grill!)

Combine all the Coconut-Lime Sauce ingredients together in a bowl. Stir well to dissolve the sugar. Taste-test for a balance of sweet, sour, spicy and salty. Adjust to your liking, adding more sugar if you find it too sour, more chili for more spice, or more fish sauce for more salt. If too salty, add another squeeze lime juice.

Set prepared shrimp in a bowl and pour 1/3 to 1/2 of this sauce over, depending how many shrimp you are cooking. Gently turn shrimp in the sauce and set aside to marinate 10 minutes. Reserve remaining sauce for serving.

If shrimp are smaller, skewer them onto satay or brochette sticks (soak wooden ones before using), 3 to 5 shrimp per stick. If grilling: Brush your grill first with a little vegetable oil, then set marinated shrimp on grill. Season with freshly-ground black pepper, and baste with a little of the leftover marinade the first time you turn them. If cooking in your oven: Switch oven to BROIL setting. Place loose or skewered shrimp on a broiling pan OR cookie sheet (cover sheet with tin foil or parchment paper first for easier clean-up) and set under the heating element (first or second rung of your oven). Season with freshly-ground black pepper and turn shrimp every 4-5 minutes. The first time you turn them, baste with leftover marinade. Shrimp are cooked they turn pink and plump and are lightly charred at the edges.

Briefly heat up remaining coconut-lime sauce (don't boil or you will lose the fresh flavor of the herbs/coconut milk). Serve shrimp with rice and the sauce on the side. If desired, garnish with lime wedges and fresh-cut chili. ENJOY!