So easy and tasty, the shrimp are prepared in just minutes either on the grill or in a grill pan. With a delicious kick, the Asian barbecue dipping sauce has fresh ginger and chili, perfect for taking the sweet grilled shrimp up a flavor notch. The sauce can be prepared the day prior, then simply bring to room temperature before serving. When using an outdoor grill, be sure to clean the grates just before using, and oil them lightly right before the shrimp goes on the grill to prevent them from sticking.

2 tablespoons grape seed oil, divided
4 garlic cloves, chopped
2 tablespoons grated fresh ginger
1 Serrano chili, seeded and chopped
½ cup chopped green onion
1 tablespoon freshly squeezed lime juice
⅓ cup soy sauce
¼ cup dark brown sugar
1 tablespoon rice vinegar
3 tablespoons tomato paste
2 teaspoons dark sesame oil
1 ½ pounds of shelled and deveined large shrimp
Kosher salt
¼ teaspoon garlic powder
Cilantro leaves, torn into small pieces for garnish

Prepare an outdoor grill or heat a grill pan on the stove to medium-high.

Heat 1 tablespoon of grape seed oil in a medium saucepan over medium heat. Add the garlic, ginger, Serrano chili, green onions, and the lime juice, sauté 3-4 minutes until the onions are soft. Add soy sauce, brown sugar, vinegar, and tomato paste; bring to a boil. Reduce the heat and cook over medium-low for ten minutes. Remove from the heat and cool the mixture slightly.

Transfer to a blender; add the sesame oil, and process until thick puree forms. Return to a clean saucepan, cover, and keep warm.

Toss the shrimp with the remaining tablespoon of oil, 2 large pinches of salt, and the garlic powder. Grill over medium-high heat for 2 minutes per side or until shrimp turns pink. Serve the shrimp warm with the dipping sauce topped with the fresh cilantro leaves. Makes 4 servings.